Chicken Soup with Coriander, Ginger and Udon Noodles

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Chicken Soup with Coriander, Ginger and Udon Noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

400g Chicken breast fillets
1tsp Fresh ginger (grated)
1tbsp Fresh ginger (finely chopped)
200g Hakubaku udon noodles
375ml Chicken stock
2 Spring onions (finely sliced, diagonally)
1/2 cup Coriander leaves (chopped)
Light soy sauce (for garnish)
Roasted sesame oil (for garnish)
3 cups Water

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Udon noodles turn chicken soup into a full-fledged meal


Method

STEP ONE:POACHING THE CHICKEN
Place the chicken fillets, grated ginger and 3 cups of water in a large saucepan.
Place over medium heat and bring to a simmer.
Continue to simmer for 6 minutes so as to poach the chicken.
Remove the chicken and cool slightly.
Reserve the liquid.
Shred chicken and place aside.

STEP TWO:UDON NOODLES
Cook the noodles according to packet instuctions.
Drain and place into 4 serving bowls.

STEP THREE:SOUP
Add chicken stock to reserved liquid and bring to the boil.

STEP FOUR:SERVING
Top noodles with shredded chicken, chopped ginger, spring onions and coriander.
Ladle over soup.
Drizzle with a little light soy sauce and roasted sesame oil.
Serve immediately.