March 3, 2013
Chicken Udon
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.
Ingredients
- 5 1/2 Cups low-sodium chicken stock
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons mirin
- 8 Ounces 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.