There are soft pieces of chicken, chewy udon noodles, and shiitake mushrooms and baby bok choy in the broth of this comforting and tasty chicken udon bowl soup.
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 8 oz udon noodles. 4 cups chicken broth. 1 cup sliced shiitake mushrooms. 1 cup baby bok choy, chopped. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 3 tablespoons soy sauce. 2 tablespoons mirin. 1 tablespoon sesame oil. Green onions and sesame seeds for garnish.
Instructions: Follow the directions on the package to cook the udon noodles, then set them aside. Set the sesame oil on medium heat in a large pot. Put in the ginger and garlic, and cook until the smell is nice. Put in the sliced chicken breasts and cook until they turn brown. Add the mirin, soy sauce, and chicken broth. Bring to a low boil. Baby bok choy and shiitake mushrooms should be added. Keep cooking until the vegetables are soft. Place the cooked udon noodles in bowls and pour the soup over them. Before serving, sprinkle green onions and sesame seeds on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
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