Serves: 4 - 6
Preparation Time: 10 minutes
Cook Time: Varies
While not quite authentic, this astoundingly simple recipe requires few ingredients, makes a lot of food, and is extremely warming and soothing, especially on a cold winter's night. Traditional udon makes use of a few ingredients not commonly found in grocery stores, such as dashi and katsuobushi. This version is very tasty and doesn't necessarily have to use raw chicken - you can shred rotisserie chicken and throw it in the pot at the last minute, just to let it heat through. The long udon noodles are the best type to use, but if you cannot find them, you can use rice noodles or plain spaghetti noodles.
- 1 lb. boneless, skinless chicken breasts
- 1 lb. dried udon noodles
- 8 cups (64 oz.) reduced sodium, fat free chicken stock
- 1/4 cup reduced sodium soy sauce
- 2 tbsp. sugar
- 1 tbsp. kosher salt
- 2 cups sliced scallions, in about 2" long pieces
- Japanese 7 spice mix (optional)
Prepare the broth first. In a large pot, combine the chicken stock, soy sauce, sugar and salt. Bring the broth to a boil. Cube or slice the chicken breasts; add the meat to the pot and gently poach the chicken until it is cooked through.
In another pot, cook the udon noodles according to package instructions. When the noodles are done, drain and rinse them. Divide the noodles amongst 4 deep soup bowls or tureens. Immediately ladle the broth into the bowls and make sure each bowl gets an even serving of chicken. Top with the scallions and shake the 7 spice seasoning over the top. Serve immediately.
Nanami Togarashi and Ichimi Togarashi are two types of 7 spice mix that complement the udon very well. You may have to go to an Asian specialty market to find these, or you may have to buy them online.