Food & Wine
Chicken ginger udon soup
Noodles, chicken, ginger, greens: you just can't ask for better than this soup. It's quick to prepare and extremely good for you. I love it – and it's an especially good thing to make after a weekend of excess.
Serves: 2
Ingredients:
- 4 green (spring) onions
- 4 cups chicken stock
- 45g ginger, peeled and sliced
- 2 star anise
- 200g chicken breast, skin off
- 1 bunch baby bok choy, washed and leaves separated
- 200g udon noodles
- 1 Tbsp low-salt soy sauce
- 1 cup coriander leaves
Method:
- Finely slice one of the spring onions on the diagonal and reserve. Coarsely chop remainder.
- Combine stock, ginger, star anise and coarsely chopped green (spring) onion with two cups of water in a medium saucepan. Bring to boil, then reduce heat and simmer, covered, for 10 minutes.
- Add chicken and simmer for eight minutes or until just cooked through.
- Remove with a slotted spoon and stand to cool. Slice or shred chicken once it's cool enough to handle.
- Strain broth into a large bowl and discard ginger, star anise and green (spring) onion.
- Return liquid to the pan, bring to a simmer and add bok choy, noodles and soy sauce.
- Stir until leaves have wilted and noodles have softened. Add chicken, coriander and reserved spring onion to serve.
Written by Michelle Bridges. Republished with permission of Stuff.co.nz.