Chicken, mushrooms and udon. My udon noodle soup uses a mixture of chicken broth and dashi stock as the base. Then, I seared marinated chicken and caramelized shiitake mushrooms, because why not? When placed on top of the noodles, this mixture gives the soup that rich, savory flavor that I'm looking for in any and every.

It is light, tasty, and satisfying. Here in the Upper Midwest, spring hasn't quite sprung yet. Between the deep freeze of winter and May flowers, we tend to steer an uneven path with blustery days aplenty. You can cook Chicken, mushrooms and udon using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken, mushrooms and udon

Prepare 1 of shallot, sliced thinly.
Prepare 2 tbsp of white balsamic vinegar.
You need 1 tbsp of fish sauce.
It's 1 tbsp of soy sauce.
It's 1 tbsp of Maggi seasoning.
Prepare 3 tbsp of extra virgin olive oil.
You need 1/2 tsp of salt.
You need 1/2 tsp of dried red pepper flakes.
Prepare 1 lb of assorted mushrooms, sliced.
Prepare 2-7 oz of packages or precooked udon noodles.
Prepare 1/2 lb of cooked roast chicken, chopped.
You need 1 handful of cilantro, chopped.

This chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy-ginger broth. It's simple to make your own homemade soup base by infusing fresh ginger, garlic, and mushroom stems to some chicken broth. If you follow me on Instagram you've probably seen the picture I took in front of my house with all the lovely snow.

Chicken, mushrooms and udon step by step

Make a marinade by combining the shallot, balsamic vinegar, fish sauce, soy sauce, Maggi, olive oil, salt and pepper flakes in a large mixing bowl. Put a medium pot of water on high heat..
Add a splash of olive oil to a large non-stick pan on medium-high heat. Saute the mushrooms until they've given up their water and turned dark brown, about 10 - 15 minutes. Halfway through cooking the mushrooms, if the pot of water is boiling, add the udon noodles and cook for 3 to 4 minutes, or until they separate on their own..
Add the chicken to the pan of mushrooms. Toss the udon noodles in the marinade, then pour both into the mushroom pan as well. Stir everything together and let cook for 5 minutes. Stir in the cilantro before serving..

This recipe is the perfect way to stay warm and cozy in the winter. The earthy and hearty ingredients will keep you full and satisfied all day long. Set the chicken breasts between pieces of plastic wrap and pound them to a ½-inch thickness. Thick Japanese udon noodles are the soul of Chicken-Udon Soup. Serve it with udon noodles topped with with stir-fried mushrooms and cabbage, scallions, and fried tofu.