Chicken-Udon Soup

Photo: Sang An; Styling: Philippa Bathwaite
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.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 32 Minutes
Total: 1 Hour, 2 Minutes

Nutritional 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

Ingredients

1 (3 1/2-ounce) package fresh shiitake mushrooms
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

Preparation

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.

Note:

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.

David Bonom,

January 2012