- 5 cups chicken broth
- 6 (1/4-inch) slices peeled fresh ginger
- 3 garlic cloves, crushed
- 1 green onion, cut into 2-inch pieces
Chicken Udon Soup:
- 1 (3½-ounce) package fresh shiitake mushrooms
- 1 tablespoon canola oil
- ½ cup sliced carrots
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1 tablespoon soy sauce
- ¼ cup sake (rice wine) or dry white wine (optional)
- 4 cups shredded cooked chicken breast (about 1 pound)
- ⅛ teaspoon black pepper, more as needed
- Kosher salt, as needed
- 15 ounces udon noodles (thick Japanese wheat noodles)
- 8 slices cooked egg, scrambled or hard boiled (optional)
- ¼ cup diagonally cut green onions
- 10 ounces baby bok choy, cut into 4 sections
- Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic, green and green onion in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
Chicken Udon Soup:
- Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the pan, and sauté for 2 minutes. Add minced ginger and minced garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. Add strained stock to pan. Bring to a boil, and reduce heat to medium-low. Add soy sauce and pepper, taste a season as needed. Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.
- Cook udon noodles according to package directions, omitting salt and seasoning (if included), drain.
- Divide noodles evenly among 4 bowls. Add 1 cup soup and vegetables to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.
Source: Jessica Gavin
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