Starting with the basics: Episode 11

Weekend Prep = 20 minute weekday Udon Chicken Noodle Soup

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I know that it is hard to get food on the table during the week, especially when you work 45 + hours a week. I sometimes struggle.

The best part about cooking, is that if you prep correctly, you can still have a delicious quick meal during the week.

Scratch cooking doesn’t mean that you have to spend every minute of every day in the kitchen. I find that when I’m making something that takes a long time, I make a double batch. I love having homemade sauces and broths in my freezer.

This meal can be made in less than 30 minutes, if you prep. Even if you decide not to prep, this meal can be made in under an hour.

So what does prep look like for this meal? The flavorful broth is made of chicken stock that is simmered with green onion, ginger, and garlic for 20 minutes. It is then steeped for 10 minutes. I always have my homemade stock on hand or in the freezer, but if you don’t you can use the stock that comes in a box.

The chicken. You have two different options for the chicken. If you are making chicken stock, use the chicken from making the stock. It was my stock making weekend when I made this. Therefore I had roasted chicken ready to go., but if you are using store bought stock, pick up a rotisserie style chicken that has been cooked by your grocery store. I suggest shredding it up when you get home from the store and placing it in a reusable gallon bag. The more you prep, the less stress you will feel during the week.

Ohh .. and what exactly is Udon?

Udon is just a thick wheat noodle that is used in Japanese cooking. That’s it. If you can’t find Udon noodles, try Soba noodles, or Chinese egg noodles. Most grocery stores carry one of them in the Asian food isle. Udon noodles come two different ways. Already cooked and dried. You can use either one. I actually prefer the already cooked udon noodles.

This is a flavorful and Healthy meal that is perfect for a busy family. It just takes a little bit of prep.

Lets get started cooking…

I know this picture might “scare” a few new cooks. The ingredients do look different and “exotic” but they were all found at my local grocery store. My local market had Shiitake mushrooms, if yours doesn’t baby bella would work great!

Most grocery store, even Walmart carry Bok Choy. The Sake can be found at all liquor stores and is fairly inexpensive.

Begin by getting your soft boiled eggs ready. These are so good in ramen too! If you want to fancy up your 39 cent ramen noodles, just add a soft boiled egg.

Boil water. Once the water is at a rolling boil, add the eggs and a lid to the pot. Boil for exactly 6 minutes and then submerge the eggs in an ice bath to stop the cooking. Set aside.

The eggs for this dish can be made 2 days in advance.

Now we are going to start on our broth. This broth is so flavorful and so easy. Remove the stems from your mushrooms and slice the caps. Set the caps aside. If you are making this broth in advance, place the caps in a reusable bag and place in the refrigerator.

Next we are going to prepare the ginger. If you are unfamiliar with how to use ginger, take a spoon and peel the skin off of it. It will come off really easy! Once its peeled, just slice it up. It can be rough.

Take a few cleaned green onions and chop them into 2 inch pieces.

Again, this broth is so easy. Add the stock, mushroom stems, green onions, and ginger to the pot. Bring it up to a simmer and simmer for 20 minutes. Place a lid on the pot and turn off the heat. Steep the broth for 10 more minutes. Then remove the solids. That’s it!

If you are making the broth in advance , let it cool and place in the refrigerator. You’ll need to heat it back up to a simmer to finish the dish on the day you intend to eat it.

Start making the Udon Soup by getting your vegetables ready. Slice the carrots, mince the ginger and garlic, chop the Bok Choy and grab the mushroom caps that you already have sliced.

Now lets start building flavor. Add the avocado oil to the pan. If you don’t have avocado oil you can use coconut, olive oil, whatever you have on hand. Saute the carrots and mushroom caps for 2-3 minutes.

Add the minced ginger and garlic and saute for 1 more minute. Add the Sake and scrape up any bits. Cook the liquid out for about 4 minutes.

Add the stock to the pan and bring up to a boil and then turn the heat down to medium low. Add the soy sauce. Taste the broth and adjust seasoning with salt and pepper.

Add the cooked udon noodles, Bok Choy and chicken. Simmer everything together for 2 minutes to heat everything up.

** note- if you are using dried Udon, boil them following the package instructions and then add them to your soup.

Place the soup into a bowl and top with your soft boiled egg and sliced green onions. If you like spice, add a bit sriracha or Sambal. Enjoy!!

• Edit- To make gluten free, substitute the Udon noodles for Rice Noodles.

• Substitute the soy sauce for Brags liquid Amino.

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Weekday Chicken Udon Soup

Author: Holly

Ingredients

Soup Base

• 5 cups of chicken bone broth or stock
• 6 slices of peeled fresh ginger
• 3 cloves of garlic crushed
• 1 green onion cut into 2 inch pieces

Udon Soup

• 6 oz shiitake mushrooms or baby bella
• 1 tablespoon avocado oil
• 1/2 cup sliced carrots
• 2 teaspoon minced ginger root
• 2 cloves of garlic minced
• 1 tablespoon of Soy Sauce
• 1/4 cup of sake or dry white wine
• 4 cups of cooked chicken - from a rotisserie chicken
• 1/2 tsp of black pepper
• Salt to taste
• ** 4 soft boiled eggs
• 10 ounces of chopped bok choy

Instructions

Soup Base

1. Remove the stems from the mushrooms and slice the mushroom caps- set aside.
2. Combine the mushroom stems, stock, ginger slices, garlic, and green onion is a stock pot.
3. Bring to a boil and then cover.  Reduce the heat and simmer for 20 minutes and then turn off the heat and let it steep for 10 more minutes. 
4. Remove the solids

Udon Soup

1. Add avocado oil to a saute pan and heat of medium high heat.  Once hot, add the mushroom caps and cook for 2 minutes.
2. Add the minced ginger and garlic and saute for an additional 1 minute
3. Add the Sake of dry white wine and cook for 4 minutes, scraping up any brown bits at the bottom of the pan.
4. Add the stock to the saute pan. Bring to a boil and then reduce the heat to medium low.
5. Add the soy sauce sauce and salt and pepper to taste
6. Add the shredded chicken and bok choy and simmer for 2 minutes- or until heated through
7. Cook the udon noodles according to the package.  If you got the precooked udon noodles like me you can just add them straight to the soup.  If you got the dried udon noodles, boil them according to package directions
8. Divide the soup among 4 bowls and top with sliced green onions and soft boiled eggs. 
9. **Need to know how to make soft boiled eggs?
10. Boil water in a pan.  Add cold eggs and boil them for 6 minutes covered.   As soon as the six minutes is up drain the eggs and submerge them in an ice bath.   After they have cooled- peel and enjoy your jammy egg!

**Need to know how to make soft boiled eggs? Boil water in a pan. Add cold eggs and boil them for 6 minutes covered. As soon as the six minutes is up drain the eggs and submerge them in an ice bath. After they have cooled- peel and enjoy your jammy egg!

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