Ingredients and Weight:
- Chicken breast, boneless and skinless: 1 pound (450 grams)
- Udon noodles: 1 pound (450 grams)
- Broccoli florets: 1 cup (100 grams)
- Carrots, sliced: 1 cup (100 grams)
- Onions, sliced: 1 cup (100 grams)
- Shiitake mushrooms, sliced: 1 cup (50 grams)
- Vegetable broth: 8 cups (2 liters)
- Soy sauce: 1/4 cup (60 ml)
- Mirin: 1/4 cup (60 ml)
- Ginger, minced: 1 tablespoon (15 grams)
- Garlic, minced: 1 tablespoon (15 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken breast into bite-sized pieces.
- In a large pot or Dutch oven, bring the vegetable broth to a boil.
- Add the chicken and cook until no longer pink in the center.
- Add the udon noodles, broccoli, carrots, onions, and mushrooms to the pot. Bring back to a boil and reduce heat.
- Add the soy sauce, mirin, ginger, and garlic. Stir well.
- Simmer for 15-20 minutes, or until the vegetables are tender and the noodles are cooked through.
- Taste and adjust seasoning as desired.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 10 grams
Dish Characteristics:
- Savory and flavorful broth
- Tender chicken and al dente noodles
- Colorful and nutritious vegetables
- Comforting and nourishing for cold weather
User Comments:
- "This soup was absolutely delicious! The flavors were perfect and the noodles cooked to perfection."
- "I love that this recipe uses fresh ingredients and is easy to make."
- "My family devoured this soup. It's a definite winner!"
Special Precautions and Tips:
- If you can't find shiitake mushrooms, you can substitute any other type of mushroom.
- If you don't have udon noodles, you can use another type of Asian noodle, such as ramen or soba noodles.
- This soup can be made ahead of time and reheated before serving.
