Ingredients:
Chicken Breasts – 1 cup, cooked, shredded
Light Soy Sauce – 1/2 tblsp
Honey – 1/2 tblsp
Udon Noodles – 1 cup, cooked as per packet instructions
Mushrooms – 1/2 cup, stems reserved, caps sliced
Chicken Stock – 2 cups
Ginger – 1 tblsp, peeled, grated
Garlic – 2 cloves, crushed
Spring Onions – 1, small, sliced + some more for garnish
Star Anise – 1, small
Oil – 1/2 tblsp
Sake – 2 tblsp
Salt – a pinch
Method:
1. Mix the ginger, garlic, spring onions, star anise, chicken stock and mushroom stems in a large pan.
2. Bring to a boil and cover with a lid.
3. Simmer for 20 to 30 minutes.
4. Remove and keep aside for 10 minutes.
5. Strain through a muslin cloth or sieve and discard the solids.
6. Heat oil in a another pan over medium flame.
7. Add the sliced mushrooms and saute for a minute.
8. Add the sake and cook for 2 to 3 minutes.
9. Add the strained stock and bring to a boil.
10. Reduce flame and add the chicken pieces.
11. Add salt, honey and soy sauce.
12. Simmer for 2 minutes.
13. Add the noodles to individual serving bowls and pour the soup over it.
14. Garnish with spring onions.
15. Serve hot.
image credit: lifesambrosia.com
