Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chicken Udon Noodle Soup

StarStarStarHalf starEmpty star

Your rating

Chicken Udon Noodle Soup

This isn't your ordinary Mom's or Campbell's over-salted Chicken Noodle Soup. Udon noodles, lemongrass, and mushrooms take the soup to the next level.

 

Yield

4 servings

Prep

12 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ½ tablespoons canola oil
Camera
¾ pound chicken breast halves, boneless, skinless
2 small, butterflied (cut horizontally almost all the way through and then opened like a book)
Camera
kosher salt
to taste
* Camera
black pepper
freshly ground to taste
* Camera
4 ounces shallots
3 medium size, peeled and thinly sliced into rings
Camera
2 stalks lemongrass
trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
* Camera
1 tablespoon ginger
freshly minced
Camera
2 teaspoons brown sugar, light
packed
Camera
5 ½ cups chicken broth, low salt
Camera
3 ½ ounces mushrooms, shiitake
stemmed and quartered (1-1/2 cups)
Camera
9 ounces udon noodles
fresh
*
1 small serrano chiles
or Thai bird chile, sliced into thin rings
* Camera
8 large basil
leaves, fresh and torn, plus sprigs for garnish
* Camera
1 medium limes
half juice and half cut into wedges
* Camera
1 ¼ tablespoons soy sauce, tamari
or to taste
Camera
½ cup cilantro
freshly chopped, for garnish
Camera
2 medium scallions, spring or green onions
trimmed and sliced, for garnish
Camera
1 medium carrots
cut into matchsticks, for garnish
Camera

Ingredients

Amount Measure Ingredient Features
38 ml canola oil
Camera
340.2 g chicken breast halves, boneless, skinless
2 small, butterflied (cut horizontally almost all the way through and then opened like a book)
Camera
1 x kosher salt
to taste
* Camera
1 x black pepper
freshly ground to taste
* Camera
115.6 ml/g shallots
3 medium size, peeled and thinly sliced into rings
Camera
2 stalks lemongrass
trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
* Camera
15 ml ginger
freshly minced
Camera
1E+1 ml brown sugar, light
packed
Camera
1.3 l chicken broth, low salt
Camera
101.2 ml/g mushrooms, shiitake
stemmed and quartered (1-1/2 cups)
Camera
260.1 ml/g udon noodles
fresh
*
1 small serrano chiles
or Thai bird chile, sliced into thin rings
* Camera
8 large basil
leaves, fresh and torn, plus sprigs for garnish
* Camera
1 medium limes
half juice and half cut into wedges
* Camera
19 ml soy sauce, tamari
or to taste
Camera
118 ml cilantro
freshly chopped, for garnish
Camera
2 medium scallions, spring or green onions
trimmed and sliced, for garnish
Camera
1 medium carrots
cut into matchsticks, for garnish
Camera

Directions

Heat 1 and ½ tablespoons of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot.

Season the chicken with ½ teaspoon each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes.

Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), about 2 minutes. Transfer the chicken to a cutting board to cool.

Add the remaining 1 tablespoon oil and the shallots to the pot. Sprinkle with ¼ teaspoon salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes.

Stir in the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute.

Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer.

Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes.

Transfer to a colander and run under cold water to cool slightly. Drain well. Use your fingers or the tines of a fork to shred the chicken.

Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass.

Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls.

Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro. Serve with the lime wedges for squeezing.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 31438% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 461mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 69g
Vitamin A 60% Vitamin C 8%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe