Teresa's Recipes
Udon with Chicken Broth
Indulge in the warmth and comfort of this classic Udon noodle soup, featuring a rich and savory chicken broth that envelops perfectly cooked udon noodles. Tender chicken slices mingle with vibrant spinach, fresh ginger, and garlic, creating a deliciously aromatic dish. Topped with a luscious soft-boiled egg, this soup is not just a meal; it's a hug in a bowl, perfect for any occasion, whether you're seeking solace on a chilly day or simply craving a taste of Japan's culinary heritage.
Ingredients
- 200g Udon noodles
- 300g, thinly sliced Chicken breast
- 4 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 tablespoon, minced Fresh ginger
- 2 cloves, minced Garlic
- 2 cups, fresh Spinach
- 2, sliced Green onions
- 2, for soft boiling Eggs
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 10g
- Carbs: 60g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by soft-boiling the eggs: Place them in a pot of boiling water for 6-7 minutes, then transfer to an ice bath to cool before peeling.
- Cook the udon noodles according to the package instructions. Once cooked, drain and set aside.
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the soy sauce, mirin, minced ginger, minced garlic, and sliced green onions to the pot. Stir well to combine and enhance the flavors.
- Carefully add the sliced chicken breast to the boiling broth and cook for 5-7 minutes, or until the chicken is fully cooked and tender.
- Add the fresh spinach to the pot and cook for an additional 2 minutes, or until just wilted.
- To serve, divide the cooked udon noodles between two bowls.
- Ladle the hot chicken broth, along with chicken and spinach, over the noodles.
- Halve the soft-boiled eggs and place them atop each bowl.
- Garnish with additional green onions if desired, and serve hot. Enjoy your comforting bowl of udon soup!