Chicken Udon

🛒 Ingredients

• Fresh Udon Noodles 200 g · 260 kcal
• Boneless, Skinless Chicken Thigh 150 g · 240 kcal
• Water 300 g · 0 kcal
• Dashi Powder 5 g · 10 kcal
• Soy Sauce 20 g · 13 kcal
• Mirin 20 g · 46 kcal
• Sake (cooking wine) 20 g · 27 kcal
• Shiitake Mushrooms 40 g · 12 kcal
• Bok Choy 80 g · 10 kcal
• Green Onions (scallions) 10 g · 3 kcal

👨‍🍳 Instructions

1. Slice chicken thighs into bite-sized pieces and season lightly with salt. Prepare shiitake mushrooms by slicing them, and chop bok choy into manageable pieces. Slice green onions for garnish.
2. Bring a pot of water to a boil and cook the fresh udon noodles according to package instructions until tender; drain and rinse with cold water to prevent sticking, then set aside.
3. In a large pot, combine water, dashi powder, soy sauce, mirin, and sake. Bring the broth to a gentle simmer over medium heat.
4. Add the sliced chicken to the simmering broth and cook for 5-7 minutes, or until the chicken is thoroughly cooked through.
5. Stir in the shiitake mushrooms and bok choy, cooking for another 2-3 minutes until the vegetables are tender-crisp.
6. Add the cooked udon noodles to the pot and gently heat them through in the broth for about 1 minute.
7. Ladle the chicken udon soup into serving bowls, garnish with sliced green onions, and serve immediately.