Udon cooked with chicken, fish cake, and mushrooms in a light broth. This delicious chicken udon soup is simple to make and tastes as good as the udon in restaurants.
Ingredients
For the broth
1 package of kombu dashi powder
3 cups water
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
½ cup sliced mushrooms
⅛ cup sliced fish cake
¼ package of enoki mushrooms
Udon
1 package udon
¼ cup shredded chicken
Scallions for garnish
Furikake rice seasoning for garnish
Directions:
In a medium sized pot, add one package of the kombu dashi powder and water. Allow them to come to a boil before adding the soy sauce, mirin, and sugar. Once the broth is hot, you can add the sliced mushrooms and sliced fish cake. Once the broth is ready to be served, stir in the enoki mushrooms.
In a separate pot, add udon to boiling water. Cook for about 2-3 minutes until the noodles are soft, or cook according to the label on the package.
Once the noodles are cooked, drain them and transfer them into a bowl.
Top the udon with the shredded chicken. Pour the broth over the chicken and noodle.
Garnish the soup with scallions, cilantro, or furikake rice seasoning. Or all three!
Serve the chicken udon soup warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/05/03/chicken-mushroom-udon-soup/