Ginger Chicken and Veggie Udon Soup

• 2 cups chicken broth
• 1 1/2 cups water
• 1 tablespoon grated fresh ginger
• 1 teaspoon low-sodium soy sauce
• 8 ounces boneless, skinless chicken breasts, sliced
• 1 cup sliced mushrooms
• 1 cup shredded napa cabbage
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 8 ounces dried udon noodles
• 2 green onions, thinly sliced
• 1 teaspoon sesame oil
• Salt and pepper to taste

Steps

1. 1 In a large pot, combine chicken broth, water, ginger, and soy sauce. Bring to a gentle boil.
2. 2 Add chicken slices and cook until just cooked through, about 5 minutes.
3. 3 Stir in mushrooms, napa cabbage, and carrots. Simmer for 5 minutes.
4. 4 Add frozen peas and cook for an additional 2 minutes.
5. 5 Meanwhile, cook udon noodles according to package instructions. Drain and set aside.
6. 6 Return the cooked udon noodles to the pot and toss to combine with the soup.
7. 7 Drizzle with sesame oil and season with salt and pepper to taste.
8. 8 Ladle into bowls and garnish with green onions.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add tofu for a vegetarian option.
• Include bok choy or spinach for additional greens.

Substitutions

• Swap udon noodles for soba noodles if preferred.
• Use vegetable broth for a vegetarian version.

Pairings

• Matcha green tea
• Steamed jasmine rice

Nutrition

Tips

• For extra spice, add a pinch of red pepper flakes.
• Use pre-cooked chicken strips to save time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of broth or water to restore consistency.

Serving Suggestions

• Serve with a side of crispy wonton strips.
• Pair with a simple green salad dressed in sesame vinaigrette.

FAQ