Chicken Mushroom Udon Soup

• Meat

  • 1 Chicken breast, skinless boneless

• Produce

  • 4 oz Baby spinach
  • 2 Green onions
  • 4 oz Mushrooms
  • 1 Shallots, Fried

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1 tbsp Fish sauce

• Pasta & Grains

  • 12 oz Udon, dried

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Sesame oil

Found on rotinrice.com

Description

Directions

• Bring a large pot of water to boil. Add dried udon and cook for approximately 12 minutes. Drain noodles in a metal strainer and rinse with cold water. Divide into 4 bowls.
• Bring chicken broth to a boil. Add chicken breast and cook for 10 minutes over medium heat. Remove chicken breast with tongs. When cool enough to handle, shred the meat. Divide into 4 portions and place on top of noodles in each bowl.
• Add sliced mushroom and fish sauce to the chicken broth. Season with salt and pepper. Allow soup to simmer on low heat for 5 minutes. Turn off heat.
• Place a handful of baby spinach on top of noodles in each bowl.
• Immediately ladle boiling broth and mushrooms into each bowl. Garnish with sliced green onions and fried shallots. Drizzle with a few drops of sesame oil.
• Serve immediately.

Nutrition