Ginger Chicken Udon with Spinach and Mushrooms
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+ VOTE NOWWhen chicken soup is all you really wanta craving that I find occurs frequently and at any time of yearbut theres no time to start from scratch with a homemade stock, I have no problem resorting to canned broth to get there in a hurry. The addition of a generous amount of ginger takes the "can" out of the canned, and sets the stage for the Asian way with chewy Japanese udon noodles that cook separately and then get piled in bowls before the soup, chock-a-block with chicken, mushrooms, and spinach, is spooned over them.
Ingredients
Directions
Bring a 3-quart pot of water to a boil and cook udon according to package directions. Drain in a colander and rinse under cold water.
While noodles are cooking, heat oil in a medium saucepan over moderate heat until shimmering and cook mushrooms with 1/4 teaspoon salt, stirring often, until tender and most of liquid they give off is evaporated, about 5 minutes.
Add broth and ginger and simmer 3 minutes.
Add chicken and cook at a bare simmer until just cooked through, 3 to 4 minutes.
Stir in spinach in batches until wilted.
Taste and season with salt, then stir in sesame oil and scallions.
Divide noodles among 4 large bowls and top with soup.
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I made this tonight. I didn't have enoki so I just used crimini and they're just as tasty. I double the ginger only because I like a lot and I omitted the sesame because to me it's RIDICULOUSLY overpowering in any dish unless it's a sesame dish. I LOVE this soup and I will be making it again.
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