Ingredients:
Chicken Breasts – 1 cup, cooked, shredded
Light Soy Sauce – 1/2 tblsp
Honey – 1/2 tblsp
Udon Noodles – 1 cup, cooked as per packet instructions
Mushrooms – 1/2 cup, stems reserved, caps sliced
Chicken Stock – 2 cups
Ginger – 1 tblsp, peeled, grated
Garlic – 2 cloves, crushed
Spring Onions – 1, small, sliced + some more for garnish
Star Anise – 1, small
Oil – 1/2 tblsp
Sake – 2 tblsp
Salt – a pinch
Method:
1. Mix the ginger, garlic, spring onions, star anise, chicken stock and mushroom stems in a large pan.
2. Bring to a boil and cover with a lid.
3. Simmer for 20 to 30 minutes.
4. Remove and keep aside for 10 minutes.
5. Strain through a muslin cloth or sieve and discard the solids.
6. Heat oil in a another pan over medium flame.
7. Add the sliced mushrooms and saute for a minute.
8. Add the sake and cook for 2 to 3 minutes.
9. Add the strained stock and bring to a boil.
10. Reduce flame and add the chicken pieces.
11. Add salt, honey and soy sauce.
12. Simmer for 2 minutes.
13. Add the noodles to individual serving bowls and pour the soup over it.
14. Garnish with spring onions.
15. Serve hot.
1. Mix the ginger, garlic, spring onions, star anise, chicken stock and mushroom stems in a large pan.
2. Bring to a boil and cover with a lid.
3. Simmer for 20 to 30 minutes.
4. Remove and keep aside for 10 minutes.
5. Strain through a muslin cloth or sieve and discard the solids.
6. Heat oil in a another pan over medium flame.
7. Add the sliced mushrooms and saute for a minute.
8. Add the sake and cook for 2 to 3 minutes.
9. Add the strained stock and bring to a boil.
10. Reduce flame and add the chicken pieces.
11. Add salt, honey and soy sauce.
12. Simmer for 2 minutes.
13. Add the noodles to individual serving bowls and pour the soup over it.
14. Garnish with spring onions.
15. Serve hot.
image credit: lifesambrosia.com
