Udon noodle soup

• Meat

  • 4 Chicken thighs, skinless boneless
  • 1 3-in. piece Japanese fish cake

• Produce

  • 3 Green onion
  • 4 Kale, small leaves
  • 1 sheet Nori
  • 8 Shiitake mushrooms, large

• Refrigerated

  • 24 Min cooked eggs

• Canned Goods

  • 8 cups No-salt chicken broth

• Condiments

  • 1 Bonito flakes
  • 2 tbsp Mirin
  • 3 tbsp Sodium-reduced soy sauce

• Pasta & Grains

  • 1 460-g pkg Udon noodles, frozen

• Prepared

  • 1 Kimchee

Found on chatelaine.com

Description

Ingredients

• 460-g pkg frozen udon noodles
• 8 cups no-salt chicken broth
• 8 large shiitake mushrooms, stems discarded, thinly sliced
• 4 skinless, boneless chicken thighs
• 3 tbsp sodium-reduced soy sauce
• 2 tbsp mirin
• 4 small kale leaves, left whole
• 3-in. piece Japanese fish cake, thinly sliced (optional)
• 3 green onion, thinly sliced
• 1 sheet of nori, cut into 12 pieces
• kimchi, (optional)
• bonito flakes, (optional)
• 4 6-min cooked eggs, (see Kitchen Tip)

Directions

• RINSE noodles in cold water to thaw. Drain and divide among bowls. BOIL broth, mushrooms, chicken, soy and mirin in a large pot over medium-high. Reduce heat and simmer until chicken is no longer pink, 5 to 7 min. Remove chicken to cutting board and add kale to broth. Cook until kale is softened, about 3 min. CUT chicken into thin slices. Transfer to plate and cover to keep warm. DIVIDE broth among bowls. Add chicken, fish cake, green onions, nori, kimchee and bonito. Peel and halve eggs and add to bowls.  

Nutrition