Ingredients
-
460-g pkg
frozen
udon noodles
-
8 cups
no-salt
chicken broth
-
8
large shiitake
mushrooms
, stems discarded, thinly sliced
-
4
skinless, boneless
chicken thighs
-
3 tbsp
sodium-reduced
soy sauce
-
2 tbsp
mirin
-
4
small
kale leaves
, left whole
-
3-in. piece
Japanese
fish cake
, thinly sliced (optional)
-
3
green
onion
, thinly sliced
-
1
sheet of
nori
, cut into 12 pieces
-
kimchi
, (optional)
-
bonito flakes
, (optional)
-
4
6-min cooked
eggs
, (see Kitchen Tip)
Instructions
- RINSE noodles in cold water to thaw. Drain and divide among bowls.
- BOIL broth, mushrooms, chicken, soy and mirin in a large pot over medium-high. Reduce heat and simmer until chicken is no longer pink, 5 to 7 min. Remove chicken to cutting board and add kale to broth. Cook until kale is softened, about 3 min.
- CUT chicken into thin slices. Transfer to plate and cover to keep warm.
- DIVIDE broth among bowls. Add chicken, fish cake, green onions, nori, kimchee and bonito. Peel and halve eggs and add to bowls.
Chatelaine Quickies: Easy veggie soup
Nutrition (per serving)
- Calories
- 396,
- Protein
- 33 g,
- Carbohydrates
- 45 g,
- Fat
- 10 g,
- Fibre
- 3 g,
- Sodium
- 864 mg.
Kitchen Tip: Cover eggs with cold water in a saucepan and set over high. Boil, then reduce heat to medium-low. Simmer for 6 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
Kitchen Tip: Kamaboko is a Japanese fish cake often added to soups for flavour and a hit of colour.
