Japanese Chicken Broth
Straight from Japan, traditional udon noodle soup is a great dish all year round! The udon are thick wheat-flour noodles that are fun to eat.
Ingredients for 2 people
You'll also need
Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle (used in step 4)
Remove the chilli’s seeds and peel the ginger. Chop the ginger and chilli(es) very finely (careful, adjust the amount to your preferred hotness)
Slice the mushrooms and the spring onions finely
Cut the chicken into thin strips (approx. 1 cm)
Add 1-2 tbsp of vegetable oil to a large pot on a high heat
Add the ginger and chilli and let them sizzle for less than 1 min, stirring constantly
Add the chicken and cook for 2-4 min or until cooked through
Add the shaoxing wine and cook for 1 min or until the wine is mostly evaporated
Add the rice vinegar, mix for 30 sec (don’t let it evaporate too much)
Add 750ml (1.5L) of boiling water from step 1 and add the udon
noodles
Reduce the heat to obtain a gentle simmer and stir
Once the noodles have been cooking for 4 min, add the mushrooms
Mix well and let simmer for 4 min
Add the mangetout and soy sauce, mix well and let simmer for further 1 min
Add most of the spring onions (leave the green tips for the end)
Check the udon noodles to see if they are cooked (they should take about 6 min in total)
Tip: If they are not ready yet, let simmer for a bit longer
Serve the soup in bowls and decorate with the remaining spring onions
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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