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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 32 Minutes
Total: 1 Hour, 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 354
  • Fat: 7.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 28.4g
  • Carbohydrate: 37.8g
  • Fiber: 3.1g
  • Cholesterol: 61mg
  • Iron: 2.7mg
  • Sodium: 345mg
  • Calcium: 45mg

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

Preparation

  1. 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. 2. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
  3. 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.

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