thick white noodles with chicken soup
- Serves: 2
- Calories: 545 kcal
- Total Time: 35 m
- Prep: 25 m
- Cook: 10 m
- Japanese: Chikin-sūpu udon
Cut the chicken into bite-size pieces. Beat the egg in a bowl. Cut off the stems of the spinach and cut into 5 cm. long pieces.
Pour the soup stock (or broth) into a pan. Bring to a boil on medium heat and add the chicken. Boil until done (about 2 minutes). Add the soy sauce and spinach.
Pour the egg into and stir a couple of times.
Add the noodles and boil for a minute.
Serve in 2 big bowls.
Udon usually uses bonito soup stock but this udon recipe is unique for using chicken soup stock. Chicken soup surprisingly suits udon very well, and the noodle dish has a good taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist