Chicken Udon Soup

omnivorescookbook.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

1 tablespoon peanut oil (or vegetable oil)

1 lb (450 g) boneless skinless chicken thigh (or breast)

subheading: Sauce:

3 tablespoons Japanese sake (or 2 tablespoons dry sherry)

3 tablespoons soy sauce

2 teaspoons sugar

subheading: Soup:

4 cups chicken broth (or vegetable broth)

½ lb (225 g) brown mushrooms , sliced (or 8 fresh shiitake mushrooms)

3 green onions , sliced, green and white parts separated

1 tablespoon ginger , minced

4 cups napa cabbage , chopped

2 packs (17-oz./500 g) udon noodles , frozen (or dried udon noodle) (*Footnote 1)

Directions at omnivorescookbook.com

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