Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken, mushrooms and udon. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
My udon noodle soup uses a mixture of chicken broth and dashi stock as the base. Then, I seared marinated chicken and caramelized shiitake mushrooms, because why not? When placed on top of the noodles, this mixture gives the soup that rich, savory flavor that I'm looking for in any and every.
Chicken, mushrooms and udon is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken, mushrooms and udon is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have chicken, mushrooms and udon using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken, mushrooms and udon:
- Prepare 1 shallot, sliced thinly
- Take 2 tbsp white balsamic vinegar
- Make ready 1 tbsp fish sauce
- Take 1 tbsp soy sauce
- Get 1 tbsp Maggi seasoning
- Make ready 3 tbsp extra virgin olive oil
- Take 1/2 tsp salt
- Make ready 1/2 tsp dried red pepper flakes
- Get 1 lb assorted mushrooms, sliced
- Take 2-7 oz packages or precooked udon noodles
- Take 1/2 lb cooked roast chicken, chopped
- Get 1 handful cilantro, chopped
Place chicken wings, skin, thigh and drumstick bones into a large saucepan, cover with water and bring to the boil. This chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy-ginger broth. It's simple to make your own homemade soup base by infusing fresh ginger, garlic, and mushroom stems to some chicken broth.
Steps to make Chicken, mushrooms and udon:
- Make a marinade by combining the shallot, balsamic vinegar, fish sauce, soy sauce, Maggi, olive oil, salt and pepper flakes in a large mixing bowl. Put a medium pot of water on high heat.
- Add a splash of olive oil to a large non-stick pan on medium-high heat. Saute the mushrooms until they've given up their water and turned dark brown, about 10 - 15 minutes. Halfway through cooking the mushrooms, if the pot of water is boiling, add the udon noodles and cook for 3 to 4 minutes, or until they separate on their own.
- Add the chicken to the pan of mushrooms. Toss the udon noodles in the marinade, then pour both into the mushroom pan as well. Stir everything together and let cook for 5 minutes. Stir in the cilantro before serving.
Quick and easy Chicken Mushroom Udon Soup with minimum prep work. It is light, tasty, and satisfying. Here in the Upper Midwest, spring hasn't quite sprung yet. Between the deep freeze of winter and May flowers, we tend to steer an uneven path with blustery days aplenty. Most chicken udon soup recipes boil the chicken in the soup or use leftover chicken as the topping.
So that is going to wrap it up for this special food chicken, mushrooms and udon recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
