This recipe is based off of one from Rachael Ray.
4 boneless chicken breasts
2 tablespoons of olive oil
Salt and pepper
1 tablespoon of fresh ginger root
4 cloves of garlic~minced
1/4 cup finely chopped cilantro
6 cups chicken stock
1/4 cup soy sauce
1/4 rice wine vinegar
1 1/2 cups scallions~ cut on an angle
1 1/2 cups of sliced mushrooms
12.8 oz package of dried udon noodles
2 tablespoons cornstarch
2 tablespoons warm water
Sliced limes for garnish
Sriracha hot sauce~top soup as desired after serving
In a medium pot, bring water to a boil and cook the udon until al dente. Drain and set aside.
In a large stock pot over medium heat, add olive oil and chicken seasoned with salt and pepper. Cook chicken until outsides are lightly browned. Then remove from pot and place aside.
If necessary add a little more olive oil to the pot, then saute the mushrooms, garlic and ginger together until the mushrooms begin to soften. Next, add the chicken stock, soy sauce, vinegar, cilantro, scallions. Bring to a gentle simmer.
Cut the chicken in strips on an angle and return them to the soup pot.
In a small bowl, whisk together the cornstarch and water. Whisk this mixture into the soup.
Next add the udon to the soup. Continue to simmer over low heat for 10 minutes.
Compliment this soup with a salad dressed with a soy-sesame Asian vinaigrette.
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