I had company for lunch last Friday. I made Chicken Udon Noodle Soup and a simple ice burg salad with miso dressing. Halfway through preparing the meal, I thought - CRAP! I remembered my friend manages a soup and salad restaurant. Instead of panicking and rewriting the menu last minute, I continued to prepare this soup. It is that good. All the garnish makes it filling and the flavorful broth keeps it light.
Broth
4 cups chicken stock
3 Tbl. Soy Sauce
3 Tbl. Shaoxsing Wine
3 Tbl. Brown Sugar
1 tsp. Salt
.5 tsp. black pepper
Garnish
3 oz Udon Noodles, uncooked - about half a package
2 chicken breasts, small - sliced extremely thin
1 pkg. extra firm tofu, small diced
1.5 cups carrots, julienned
1 cup black mushrooms, rehydrated and julienned
1 can button mushrooms, sliced
1 ea. Baby Bok Choy, julienned
2 cups bean sprouts, fresh
Green Onions, chopped - garnish
Prepare all the Garnish, refrigerate for later. Prepare broth by adding all ingredients to a large soup pot, bring to simmer & adjust seasonings to taste and bring to boil. Add noodles, stir and let return to boil then add one cup of cold H2O. Once the soup begins to boil, add another cup of cold H2O and let come up to a boil for a third time. Next, add sliced chicken, diced tofu & black mushrooms. Stir & cover pot, turn off burner and let sit for 5 to 7 minutes. Add carrots, baby bok choy & 1.75 cups of bean sprouts. Stir and check to make sure chicken is cooked thoroughly. If not, return soup to boil until all pink is gone. Taste once more to make sure seasoning are to your liking. Divide in to soup bowls, garnish with reserved bean sprouts & green onion. Serve with chop sticks and large soup spoon. This soup is intended to be a main course.
