Chicken Udon

2.7 from 3 ratings

Whether you're battling the weather or simply feel like staying in, Haru's chicken udon will keep you toasty-warm and out of the gritty snow. This quick recipe by New York City's favorite sushi and sake spot feeds up to four and all ingredients can be purchased for $20 at your local grocer. Click here to see 15 Easy Chicken Dinner Recipes.

Servings

servings

Ingredients

5 1/2 cup low-sodium chicken stock
2 tablespoon soy sauce or tamari
2 tablespoon mirin
8 ounce boneless chicken breast, cut into slivers
4 medium-sized shiitake mushrooms, sliced
one 9-ounce package dried or frozen udon noodles
4 handfuls of baby or regular spinach, stemmed
1 tablespoon hot sesame oil
2 scallions, julienned into 2-inch pieces, for garnish

Directions

In a medium-sized saucepan, combine the stock, soy sauce, and mirin and bring to a boil over high heat. Reduce the heat to a simmer and add the chicken and shiitake mushrooms. Simmer until chicken is cooked through, for 4-5 minutes.
Meanwhile, bring a medium-sized pot of water to a boil. Add the noodles and cook according to the package directions. Drain and split evenly among 4 bowls.
Add the hot broth, chicken, mushrooms, and spinach to each bowl. Add the sesame oil and garnish with scallions. Serve immediately.