Easy chicken udon soup

Step 1/ 4

• 2 stalks scallions
• 100 g shiitake mushrooms
• 1 tbsp ginger
• 2 cloves garlic
• 2 chicken thighs (boneless)

• knife
• cutting board

Slice scallions in diagonal rings and slice fresh shiitake mushrooms. Mince ginger and garlic. Debone and cut chicken thigh into bite-sized pieces.

Step 2/ 4

• vegetable oil (for frying)
• salt
• pepper

• frying pan
• cooking spoon
• paper towels
• plate

Add some vegetable oil to a frying pan. Fry chicken until crispy and golden brown, approx. 5 - 7 min. Season with salt and pepper. Remove from heat and drain excess oil on a paper towel-lined plate.

Step 3/ 4

• 1 tbsp vegetable oil
• 400 ml chicken stock
• 400 ml dashi
• 1 tbsp soy sauce

• pot (large)

Add some vegetable oil to a large pot over medium heat. Add minced garlic and ginger, and fry briefly for approx. 30 sec. Deglaze with chicken stock, bring to a boil, then lower heat and let simmer. Add shiitake mushrooms and cook for approx. 3 min. Add dashi and soy sauce. Season with salt, if needed, and let simmer on low heat.

Step 4/ 4

• 2 packages udon noodles

Cook udon noodles according to package instructions and drain. Equally divide noodles and chicken into two bowls and cover with soup. Garnish with scallions and shichimi togarashi or a jammy egg, if desired. Enjoy!

Enjoy your meal!