Japanese Chicken Broth

Straight from Japan, traditional udon noodle soup is a healthy dish that's enjoyed all year round! The udon are thick wheat-flour noodles that are fun to eat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Add the rice vinegar, mix for 30 sec (don’t let it evaporate too much). Add 750ml (1.5L) of boiling water from step 1 and add the udon noodles. Reduce the heat to obtain a gentle simmer and stir

Step 2

Remove the chilli’s seeds and peel the ginger. Chop the ginger and chilli(es) very finely (careful, adjust the amount to your preferred hotness)

Step 3

Slice the mushrooms and the spring onions finely. Cut the chicken into thin strips (approx. 1 cm)

Step 4

Add 1-2 tbsp of vegetable oil to a large pot on a high heat

Step 5

Add the ginger and chilli and let them sizzle for less than 1 min, stirring constantly

Step 6

Add the chicken and cook for 2-4 min or until cooked through

Step 7

Add the shaoxing wine and cook for 1 min or until the wine is mostly evaporated

Step 8

Once the noodles have been cooking for 4 min, add the mushrooms. Mix well and let simmer for 4 min

Step 9

Add the mangetout and soy sauce, mix well and let simmer for further 1 min

Step 10

Add most of the spring onions (leave the green tips for the end)

Step 11

Check the udon noodles to see if they are cooked (they should take about 6 min in total)

Step 12

If they are not ready yet, let simmer for a bit longer

Step 13

Serve the soup in bowls and decorate with the remaining spring onions

Step 14

Enjoy!

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