Chicken & Vegetable Udon Soup
Eric Hicks
·
40
More Info
Serves 6
7 oz udon noodles
1 tbsp oil
1 tbsp minced garlic
1 tbsp minced ginger
1⁄2 lb boneless skinless chicken breast cut into strips
4 cup chicken stock
1 cup diced carrots
2 tbsp soy sauce
1⁄2 tsp salt
1 1⁄2 cup snow peas, julienne sliced
1⁄2 cup sliced mushrooms
2 tbsp green onions, thinly sliced
Bring large pot of water to boil.
Add noodles and cook for 8 minutes or until desired tenderness, stirring occasionally. Drain well.
Meanwhile, heat oil in large saucepan on medium-high heat. Add garlic and ginger and cook for 1 minute or until fragrant.
Add chicken and cook 5 minutes or until chicken is no longer pink.
Add stock, carrots, soy sauce, and salt. Bring to boil. Reduce heat and simmer for 5 minutes or until carrots are tender crisp.
Stir in snow peas and mushrooms and cook for 2 minutes or until snow peas are tender crisp.
Divide noodles into 6 soup bowls. Ladle soup into each bowl and garnish with green onions.
