Udon Noodle Soup (with Chicken or Pork)
Cozy Up with a Bowl of Homemade Udon Noodle Soup
When the weather turns chilly, or you’re just craving something comforting and flavorful, look no further than a warm bowl of Udon Noodle Soup! This recipe is surprisingly easy to make at home, and it’s packed with healthy vegetables and protein. Forget takeout – you can create a restaurant-quality experience right in your kitchen!
Udon noodles are thick, chewy wheat flour noodles that are a staple in Japanese cuisine. They have a wonderful texture that holds up beautifully in soups. This recipe combines those delightful noodles with a savory broth, tender protein (chicken or pork!), and a colorful array of fresh veggies. It’s a complete meal in one bowl!
What makes this Udon Noodle Soup special?
- Flavorful Broth: We start with a rich chicken or beef stock, enhanced by the umami of shiitake mushrooms and a touch of soya sauce.
- Customizable: Feel free to swap out the vegetables for your favorites. Mushrooms, carrots, spinach, and bell peppers all work wonderfully.
- Quick & Easy: This soup comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy & Nourishing: Packed with protein, fiber, and vitamins, this soup is good for your body and soul.
Tips for the Best Udon Noodle Soup:
- Don’t overcook the noodles: Udon noodles can become mushy if overcooked. Follow the package directions carefully.
- Use fresh ingredients: Fresh vegetables and herbs will make a big difference in the flavor of your soup.
- Adjust the seasoning: Taste the broth and adjust the soya sauce and other seasonings to your liking.
- Garnish generously: A sprinkle of green onions and parsley adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use pre-cooked chicken or pork?
A: Yes, you can! Just add it to the soup during the last few minutes of cooking to heat through.
Q: What if I don’t have shiitake mushrooms?
A: You can substitute other types of mushrooms, such as cremini or button mushrooms. However, shiitake mushrooms add a unique umami flavor that is worth seeking out.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Use vegetable broth instead of chicken or beef stock, and omit the chicken or pork. You can add tofu or other plant-based protein for a complete meal.
Q: Can I prepare this soup ahead of time?
A: The broth can be made a day ahead and stored in the refrigerator. However, it’s best to cook the noodles and add the vegetables just before serving to prevent them from becoming soggy.
Q: What kind of soya sauce should I use?
A: Light or low-sodium soya sauce is recommended to control the saltiness of the soup. You can also use tamari for a gluten-free option.
Enjoy this comforting and delicious Udon Noodle Soup – it’s sure to become a family favorite!
Udon Noodle Soup
Ingredients
- 1/2 oz small dried shiitake mushrooms 15 g
- 4 oz boneless, skinless chicken breast (or boneless pork loin) cut into thin strips, 125 g
- 2 tsp minced ginger root 10 mL
- 1 clove garlic minced
- 6 cups Chicken Stock or Beef Stock 1.5 L
- 2 tbsp light or low-sodium soya sauce 25 mL
- 6 oz fresh udon noodles 175 g
- 2 cups sliced bok choy 500 mL
- 1/2 cup sliced snow peas 125 mL
- 4 oz raw shrimp peeled, deveined, and chopped, 125 g
- 1 cup bean sprouts 250 mL
- 2 large green onions chopped
- 2 tsp sesame oil 10 mL
- 3 tbsp chopped fresh parsley 37 mL
Instructions
- In a bowl cover mushrooms with 1 cup (250 mL) boiling water; let stand for 20 minutes. Drain, reserving liquid. Slice mushroom caps thinly; set aside. Discard stems.
- FOR CHICKEN: In a nonstick wok or large nonstick saucepan sprayed with cooking spray, cook chicken over medium-high heat for 4 minutes or until meat is barely cooked through. Add gingerroot and garlic and cook for 1 more minute. Set aside.
- FOR PORK: In a nonstick wok or large nonstick saucepan sprayed with cooking spray, cook pork over medium-high heat for 4 minutes or until meat is barely cooked through. Add gingerroot and garlic and cook for 1 more minute. Set aside.
- In a large pot, bring the stock and reserved mushroom liquid to a boil. Add the udon noodles and cook according to package directions.
- Add the bok choy and snow peas to the pot and cook for 2-3 minutes, until tender-crisp.
- Add the cooked chicken or pork and shrimp to the pot and heat through.
- Stir in the bean sprouts and cook for 1 minute.
- Garnish with green onions and parsley before serving.
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