Udon Noodle Soup with Chicken & Mushrooms
by RForney
Amount Per Serving
calories 968
% Daily Value *
Total Fat 21 g 32 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 6 mg 2 %
Sodium 30146 mg 1256 %
Potassium 456 mg 13 %
Total Carbohydrate 94 g 31 %
Dietary Fiber 2 g 7 %
Sugars 5 g
Protein 16 g 33 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 2 %
Iron 11 %
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INGREDIENTS
- 2 cups Low sodium chicken broth
- 2 cups Dashi stock
- 5 slices Fresh ginger
- 1 tablespoon Soy sauce
- 1 teaspoon Soy sauce
- 3 cloves Garlic ; smashed
- 2 whole Boneless skinless chicken thighs ; cut into bite sized pieces
- .5 teaspoon Salt
- .5 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 4 ounces Fresh shiitake
- 1 tablespoon Mirin
- 8 ounces Fresh udon noodles
- 1 whole Scallion ; julienned
INSTRUCTIONS
Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.
Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.
Remove the chicken and garlic from the pan and set aside (this prevents the chicken from drying out while the mushrooms are cooking). Add the sliced mushrooms and cook until they're tender. Stir in the mirin and 1 teaspoon soy sauce and cook for another minute. Stir the chicken and garlic back in.
Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken and mushroom mixture. Garnish with scallions and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (523g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 121 | ||
| Calories from Fat: 19 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.1g | 3 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 1.6mg | 0 % | |
| Sodium 1012.2mg | 35 % | |
| Potassium 1147.1mg | 30 % | |
| Total Carbohydrate 14.1g | 4 % | |
| Dietary Fiber 3g | 12 % | |
| Sugars, other 11.2g | ||
| Protein 12g | 17 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 121
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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