Chicken-Udon Soup Recipe

Name: Chicken-Udon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute for 2 minutes. Add minced ginger and minced garlic; saute 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.
4
MyRecipes is working with
5
, 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
6
.

695

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken-Udon Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Udon Soup

How did you like this recipe?

Frequently Asked Questions