Recipes - Japanese

Udon Chicken Soup with Coriander and Ginger
Chicken Soup with Coriander Ginger and Udon Noodles Recipe


A healthy Asian-style noodle soup that uses Japanese udon noodles. Very quick, tasty and healthy as well. The ginger and coriander add a lot of flavour to this dish making it a digestive stimulant.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

400g chicken breast fillets
1 tsp fresh ginger (grated)
1 tbsp fresh ginger (finely chopped)
270g Hakubaku Udon Noodles
375ml chicken stock
2 stalks spring onions (finely sliced, diagonally)
½ cup coriander leaves (chopped)
3 cups water
light soy sauce (for garnish)
roasted sesame oil (for garnish)




Steps:
  1. Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
  2. Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
  3. Add chicken stock to reserved liquid and bring to the boil.
  4. Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.

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Udon Chicken Soup with Coriander and Ginger

Udon Chicken Soup with Coriander and Ginger

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A healthy Asian-style noodle soup that uses Japanese udon noodles. Very quick, tasty and healthy as well. The ginger and coriander add a lot of flavour to this dish making it a digestive stimulant.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

400g chicken breast fillets
1 tsp fresh ginger (grated)
1 tbsp fresh ginger (finely chopped)
270g Hakubaku Udon Noodles
375ml chicken stock
2 stalks spring onions (finely sliced, diagonally)
½ cup coriander leaves (chopped)
3 cups water
light soy sauce (for garnish)
roasted sesame oil (for garnish)

Instructions
  1. Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
  2. Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
  3. Add chicken stock to reserved liquid and bring to the boil.
  4. Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.

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