Udon With Chicken And Scallions Soup Tori Nanba Udon Recipes

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UDON WITH CHICKEN AND SCALLIONS SOUP (TORI NANBA UDON)



UDON WITH CHICKEN AND SCALLIONS SOUP (TORI NANBA UDON) image

Categories     Soup/Stew     Chicken     Simmer

Yield 4 (2.5 Cup) servings

Number Of Ingredients 10

8 cups dashi
2 teaspoons salt
3 tablespoons each: dark soy sauce and light soy sauce
2 tablespoons sugar
2 tablespoons mirin
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 green onions, cut into 2-inch lengths and halved lengthwise
6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
1/4 head Napa cabbage cut into 1-inch squares
1 pound fresh, refrigerated or frozen udon noodles

Steps:

  • In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes. Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.

NABEYAKI UDON SOUP WITH CHICKEN, SPINACH, AND MUSHROOMS



Nabeyaki Udon Soup with Chicken, Spinach, and Mushrooms image

This udon soup is a simple weeknight dinner that comes together quickly and features a few classic Japanese ingredients.

Provided by Keiko Ohtao

Categories     Soup/Stew     Noodle     Chicken     Mushroom     Sardine     Spinach     Tofu     Dinner

Yield 4 servings

Number Of Ingredients 13

1/2 cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu
5 ounces mature spinach (about 3/4 bunch), trimmed
3/4 teaspoon kosher salt, plus more
1/2 cup snow peas
2 boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces
7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed
2 (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)
3 tablespoons soy sauce
1 teaspoon mirin
8 ounces udon noodles
1/2 cup sliced scallions
1 1/2 ounces Japanese fish cake, thinly sliced (optional)
2 large eggs

Steps:

  • Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
  • Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
  • Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.
  • Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
  • Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
  • Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
  • Serve soup immediately in pot tableside, portioning into individual bowls.

CHICKEN UDON NOODLE SOUP



Chicken Udon Noodle Soup image

This is a delicious chicken udon noodle soup.

Provided by Erin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

Steps:

  • Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
  • Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g

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