Udon noodle soup with chicken and green onions (Tori Nanba Udon) – A detailed recipe for cooking. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr chopped into small pieces of chicken breasts or hips without skin and bones
- 6-8 caps of fresh shiitake mushrooms (top cruciform incision with a knife)
- 450 gr fresh, chilled, or frozen udon noodles (to read)
- 1/4 part diced 2.5 cm. Beijing head cabbage
- 8 tbsp. broth dashi
- 2 tsp salt
- 3 tbsp. l dark soy sauce and light soy sauce
- 2 tbsp. l Sahara
- 2 tbsp. l Mirin sauce (rice light wine)
- 6 chopped 5 cm long and cut in half along the stems of green Luke
Recipes with similar ingredients: chicken breasts, chicken thighs, Shiitake mushrooms, Chinese cabbage (Napa), soy sauce, Mirin (rice wine), green onion, noodles
Recipe preparation:
- In a large saucepan, bring the dashi to a boil, then add salt, soy sauce, sugar and mirin. Shuffle to ingredients dissolved, then bring the broth to a gentle boil and add pieces of chicken. Cook until tender chicken, about 10 minutes., collecting foam from the surface. Add onions, mushrooms, cabbage and cook another 2-3 minutes
- At this time in a large saucepan bring to a strong boil unsalted water. Put the noodles, bring to a boil again and cook, stirring occasionally until it becomes soft, about 3 minutes. Strain the noodles through a colander and rinse with cold running water, rubbing it to remove starch from the surface. Serve right away putting the noodles in separate heated deep bowls. Pour on hot broth noodles and lay out pieces of chicken, onion and mushrooms. Serve the dish right away.
