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Udon Noodle Soup

11

  • Prep Time20 min
  • Total Time35 min
  • Makes4 servings
Udon noodle soup

Photo, Roberto Caruso.

Chatelaine Triple Tested

Celebrate warm food and sweater weather with a hearty colourful bowl — it's pure comfort on a wintry day.

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)

Instructions

  • 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.

Chatelaine Quickies: Easy veggie soup

Nutrition (per serving)

Calories 396, Protein 33g, Carbohydrates 45g, Fat 10g, Fibre 3g, Sodium 864mg.

Kitchen Tip: Cover eggs with cold water in a saucepan and set over high. Boil, then reduce heat to medium-low. Simmer for 6 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.

Kitchen Tip: Kamaboko is a Japanese fish cake often added to soups for flavour and a hit of colour.

See more of our best soup recipes.

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