Japanese Chicken Udon Soup

After being in New York I was inspired to make more Japanese food. After doing some searching online, I found a great site with easy Japanese recipes! While browsing Japanese Cooking 101, I found the recipe for Chicken Udon – a Japanese chicken noodle soup. There weren’t any vegetables in the recipe, so while I was in Chinatown I picked out a leafy green to add to the soup. If you want to make this recipe, you’ll have to make a trip to an Asian grocery to find the dashi broth, Mirin, and sake. Last year when I was made soba dipping noodles, I couldn’t find dashi broth, which is a combination of katsuobushi (fermented skipjack tuna) and kombu (kelp), I bought dried skipjack tuna and made my own broth. This soup is super easy to make, healthy, and delicious!

I used dried udon instead of fresh – I personally like the taste better

My almost empty bottle of mirin, sake, and dashi broth

When I buy vegetables in Chinatown, the names are all so foreign to me…and…I don’t remember the name of this vegetable. I only used the leaves and they tasted a bit like spinach – a great addition to the soup!

Japanese Chicken Udon Soup