thick white noodles with chicken soup

• u.s.
• metric

ingredients:

• 17 ounces cooked thick white noodles
• (udon)
• 4 ounces boneless chicken thigh
• 3 1/2 ounces fresh spinach
• 1 egg
• 2 1/2 cups chicken broth or soup stock
• 2 tablespoons soy sauce

step 1:

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.

step 2:

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.

step 3:

Pour the egg into and stir a couple of times.

step 4:

Add the noodles and boil for a minute.