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Chicken Udon Noodle Soup

Chicken Udon Noodle Soup 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.













Trans-fat Free


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


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

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 31438% of calories 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?


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