When I shared my recipe for Udon Noodle Stir-fry a couple of weeks ago I mentioned that Udon was my new favorite noodle. Well when the weather returned unusually cold and rainy last week, I used the opportunity to try my hand at some Udon Chicken Noodle soup. I like to think of it as an Asian inspired twist on everyone’s favorite cold weather soup with chicken, mushrooms and green onions in a spicy broth.
Now when I say spicy broth, I don’t want you to think that its too spicy. You can really adjust it to be whatever you want it to be. I decided to add 2 teaspoons of sriracha because I do like a little bit of a kick. If you don’t you can cut back to 1 teaspoon or omit it. If you are serving people with varying spice levels, I’d say leave it out of the original batch and serve it on the side so people can stir it in themselves.
Chicken Udon Noodle SoupPrint Recipe
- 2 teaspoons olive oil, divded
- 2 teaspoons sesame oil
- 2 boneless skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup sliced shitake mushrooms
- 1 teaspoon minced fresh ginger
- 4 cups chicken broth
- 1 1/2 teaspoons soy sauce
- 1 - 2 teaspoons sriracha
- 1 (10 ounce) package dried udon noodles.
- 3 green onions, chopped
Heat one teaspoon of olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate.
In the same pot add remaining olive oil, garlic, shitake mushrooms and ginger. Cook 5 minutes or until mushrooms are soft. Pour in chicken broth, soy sauce and sriracha. Return chicken to pan. Reduce heat to low and let simmer for 25 minutes.
Prepare udon noodles according to package directions.
Divide noodles between bowls and ladle soup over the top. Sprinkle with green onions.