Udon Noodle Soup

Prep Time 15

Cook Time 12

Total Time 27

Course dinner, Entree

Cuisine Asian

Servings 4

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

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.