Chicken Udon Noodle Soup with Bok Choy

Photo: MOTOI Kenkichi · CC BY-SA 3.0 · source

Thick, chewy udon in a gingery soy-dashi-style broth with tender chicken, shiitakes and bok choy. It's the cozy noodle bowl you want on a cold day.

Ingredients

• 1½ lb boneless chicken thighs, thinly sliced
• 6 blocks frozen udon
• 10 cups chicken broth
• ¼ cup soy sauce
• 2-inch piece ginger, sliced into coins
• 2 garlic cloves, smashed
• 5 oz shiitake mushrooms, sliced
• 1 lb baby bok choy, halved
• 1 bunch green onions, sliced
• 3 eggs, soft-boiled (optional)

From your pantry: 1 tbsp oil, 1 tbsp sugar, 1 tbsp rice vinegar, salt.

Instructions

1. Simmer the broth with the soy sauce, sugar, ginger and garlic over medium heat for 10 minutes so the ginger flavors it. Meanwhile, soft-boil the eggs for 7 minutes, chill them in ice water and peel.
2. Brown the chicken in the oil in a skillet over medium-high heat, 3 minutes per side, then add it to the broth with the shiitakes. Simmer until the chicken is cooked through (165°F) and the mushrooms are tender, 5 minutes.
3. Add the bok choy and simmer until the stems are crisp-tender, 2 to 3 minutes. Fish out the ginger and garlic, stir in the vinegar, and taste for salt.
4. Drop the frozen udon into a separate pot of boiling water and cook until loosened and hot, 1 to 2 minutes, then drain.
5. Divide the noodles among bowls, ladle the soup and chicken over them, and top with green onions and a halved egg.

Tip: Cook the udon apart from the broth. Frozen udon sheds starch that clouds the soup, and noodles stored in the broth go soft.

Nutrition per serving

Good for

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