Chicken Udon Noodle Soup
This udon soup recipe with chicken is simple and delicious.
Make this even faster and use rotisserie chicken. You could also season with fish sauce at the end, and add a squeeze of lemon and live juice.
Ingredients
- 1 1/2 (32 fluid ounce) containers chicken stock
- 1 tablespoon minced fresh ginger root
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1 large cooked skinless, boneless chicken breast, chopped
- 1 head bok choy, chopped
- 1/4 cup dried shiitake mushrooms
- 2 (7 ounce) packages dried udon noodles
- 1/2 cup mung bean sprouts
- 1 green onion, sliced diagonally
- 2 tablespoons dried minced onion
- 1 tablespoon chopped fresh cilantro
Directions
- Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
- Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
- Add noodles and cook for 4 minutes.
- Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.
