Chicken and Udon Noodle Soup – a recipe taken from somwewhere ⤷ here a long time ago – is a simple and quick no-brainer for the evenings when you’re craving japanese food, in fact hungry but at the same time thoroughly unmotivated and lazy.
Not a firework of flavors but a solid, yummy and filling enough dish for the cooler evenings. If you are hungry, make half of the chicken and soup, use the full amount of the rest and eat it alone…
Ingredients (2 servings):Udon for two |
Method:Cut green onions thinly and diagonally. Reserve some of the green parts for garnish. Cut the chicken into bite-size pieces (not more than ~1 cm thick). You can also pre-mix salt, soy sauce, mirin and sake now. Heat the dashi broth to a boil. Add the pre-mixed soup flavourings to the broth, stir, then add the chicken. Let the chicken cook for 2-3 minutes until cooked halfway through. Turn down the heat a little and add udon noodles and wakame seaweed if desired. Let it simmer for as long as the udon noodles take to cook, about three minutes or so. The chicken should be fully cooked too, now. Put in most of the green onions including white parts, then turn off the heat and let the greens warm up a minute. Serve the soup in bowls and add an (optional) halved, soft boiled egg each. Sprinkle over the rest of the green onions and some shichimi togarashi if you like. |
