Time to grab a bowl, spoon, and buddy to get your slurp on! You’ll feel instantly warm and fuzzy, after a nice hot bowl of soup packed with fresh vegetables, dreamy mushrooms, yummy chicken, and tender noodles. Whether it’s fighting cooler days, those feeling under the weather moments or just wanting to stay in and watch movies kind of night, Udon noodle soup is a must have. Don’t forget to make a hot pot of soothing ginger lemon tea in between meals to get my system back on track and ready to take on the new year!
Prep Time: 10 minutes
Serve Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
5 cups chicken broth
6 slices fresh peeled ginger, ¼ size
3 cloves garlic crushed
1 green onion cut into 2 inch pieces
1 large heaping scoop of Gangnam Kimchi
3 ½ ounces shiitake mushrooms, fresh (1 package)
1 tablespoon canola oil
½ cup carrots, sliced
2 teaspoons ginger, minced peeled fresh
1 cloves garlic, minced
1 tablespoon soy sauce
¼ cup sake, or dry white wine, rice wine (optional)
4 cups chicken breast, shredded cooked (optional)
⅛ teaspoon black pepper, more as needed
kosher salt, as needed
15 ounces Udon noodles
8 slices cooked egg, scrambled or hard boiled (optional)
¼ cup green onions, diagonally cut
10 ounces baby bok choy, cut into 4 sections
Getting started on the soup base
Remove stems from mushrooms; reserve stems. Thinly slice the mushroom caps; set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic and green onions in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes. Use a slotted spoon to remove the solids and discard. Strain stock through a sieve over a bowl; discard solids.
Creating an Udon masterpiece
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, 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.
Planning for dinner?
Divide noodles evenly among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Garnish each serving with 1 tablespoon of green onions and serve with an egg if desired.
Love & Kimchi