Everybody loves chicken soup, and it can be made in infinite ways. This one has a slight Asian kick.
Chicken Udon Noodle Soup
Fresh ginger and soy sauce elevate the flavors of chicken soup.
- 1 T. sesame oil
- 2 T. olive oil
- ½ inch of fresh ginger, peeled and chopped or sliced finely
- 2 cloves garlic, chopped
- ½ to 1 lb boneless, skinless chicken, cut into bite-sized chunks (you can used leftover cooked chicken, but skip the sauté step)
- 1 package udon or soba noodles
- 2 T. soy sauce
- 8 cups chicken broth (homemade if possible)
- 4 scallions, sliced very thinly
- Boil noodles in water for about 12 minutes.
- While noodles are boiling, heat sesame and olive oils in large pot.
- If using uncooked chicken, sauté with ginger and garlic until just taking on a little color.
- Add chicken broth to pot with chicken, bring to boil.
- Add soy sauce and stir.
- Drain noodles from other pot and add noodles to chicken pot. Stir to combine.
- Let flavors meld for about 15 minutes, then serve.
- Add scallions just before serving.