U is for Udon Noodle Soup!
Udon Noodle Soup
Original recipe yields 4 servings
1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro
Step 1: Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
Step 2: Pour soup mixture evenly into 2 soup bowls. Place mung bean sprouts on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top. Serve and enjoy!