Chicken & Udon Noodle Soup
with Napa Cabbage & Dried Lime
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 Pound Fresh Udon Noodles
- 1/2 Pound Napa Cabbage
- 1 Bunch Cilantro
- 3 Tablespoons Hoisin Sauce
- 2 Tablespoons Chicken Demi-Glace
- 1 Dried Lime
- 1 1-Inch Piece Ginger
From your pantry:
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves. Pick the mint leaves off the stems; discard the stems. Cut the chicken into bite-sized pieces and transfer to a dish. Thoroughly wash your hands, knife and cutting board after handling the chicken.
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Start the soup
In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add the chicken and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the chicken is lightly browned and the ginger is fragrant.
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Add the cabbage & dried lime
Add the cabbage and dried lime to the pot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage has wilted.
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Finish the soup
Add the demi-glace, hoisin sauce and 4 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, add the noodles. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume, the noodles are tender and the chicken is cooked through. Remove from heat.
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Serve your dish
Carefully remove and discard the dried lime from the pot. Season the finished soup with salt and pepper to taste. Divide between 2 bowls. Garnish with the cilantro. Enjoy!
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