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Chicken-Udon Soup

Photo: Sang An; Styling: Philippa Bathwaite
Hands-on time 32 mins
Total time 1 hr, 2 mins
Yield Serves 4
Thick Japanese udon noodles are the soul of Chicken-Udon Soup. Meaty shiitake mushrooms, fragrant star anise, and a touch of dry rice wine deepen the soup's flavor.

Ingredients

  • 1 (3 1/2-ounce) package fresh shiitake mushrooms
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 6 (1/4-inch) slices peeled fresh ginger
  • 3 garlic cloves, crushed
  • 1 green onion, cut into 2-inch pieces
  • 1 star anise
  • 6 ounces dried udon noodles (thick Japanese wheat noodles)
  • 1 tablespoon canola oil
  • 2 teaspoons minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup sake (rice wine) or sherry or dry white wine
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 cup diagonally cut green onions

Nutrition Information

  • calories 354
  • fat 7.8 g
  • satfat 1.1 g
  • monofat 3.2 g
  • polyfat 1.7 g
  • protein 28.4 g
  • carbohydrate 37.8 g
  • fiber 3.1 g
  • cholesterol 61 mg
  • iron 2.7 mg
  • sodium 345 mg
  • calcium 45 mg

How to Make It

  1. Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) 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.

  2. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

  3. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps to 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 stock to pan. Bring to a boil, and reduce heat to medium-low. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.