Chicken and Shrimp Udon Soup

I love udon, but had never tried making it myself.  My family grew up next door to a big extended Japanese family that always invited us over for their parties and feasts — and udon was one of the regular items.  So, although my parents and I never learned how to make it, I did learn to appreciate really good udon.

Like pho, udon is a soup made up of very simple basic ingredients that together combine to make a delicious flavorful dish.

I am not even sure how or when I came across this recipe; I had it stashed away in my Evernote recipe database for a while.  But, last monthly I finally gave it a try when I was looking for easy simple healthy soup recipes during one of the few chilly spells we get during Southern California winters.

Jeff and I made this recipe on a night when it was just the two of us, and we were not disappointed at all.  We both agreed this recipe is a total keeper.  I can’t wait to try it again!  Technically, the recipe makes 4 normal servings.  But we did both cheat and eat big ol’ heaping bowls since it was so good.

Chicken and Shrimp Udon

The dried shiitake mushrooms were the only item we had trouble finding at our neighborhood Albertson’s. The produce manager told me they’d discontinued carrying them, for some reason. So, Hubby picked them up at an Asian market.

Chicken and Shrimp Udon

Cook chicken over medium-high heat for 4 minutes or until meat is barely cooked through. Add ginger root and garlic and cook for 1 more minute.

Chicken and Shrimp Udon

In a large saucepan over high heat, combine stock, soya sauce and reserved mushroom liquid; bring to a boil. Add udon noodles; return to a boil. Reduce heat to medium-high; cook for 4 minutes or until noodles are tender.

Chicken and Shrimp Udon

Add sliced mushroom caps, bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender-crisp.

Chicken and Shrimp Udon

Add bean sprouts and green onions; cook until heated through.

Chicken and Shrimp Udon

Drizzle with sesame oil, sprinkle with parsley and serve.

Chicken and Shrimp Udon Soup
 
Weight Watchers Info: 7 PointsPlus per serving. Carbohydrates: 30g per serving.
Recipe type: Main Course
Cuisine: Japanese
Serves: 4
Ingredients
  • ½ oz small dried shiitake mushrooms
  • 4 oz boneless, skinless chicken breast, cut into thin strips
  • 2 tsp minced ginger root
  • 1 clove garlic, minced
  • 6 cups chicken stock
  • 2 tbsp light or low-sodium soy sauce
  • 6 oz fresh udon noodles
  • 2 cups sliced bok choy
  • ½ cup sliced snow peas
  • 4 oz raw shrimp, peeled, deveined, and chopped
  • 1 cup bean sprouts
  • 2 large green onions
  • 2 tsp sesame oil
  • 3 tbsp chopped fresh parsley
Instructions
  1. In a bowl cover mushrooms with 1 cup boiling water; let stand for 20 minutes. Drain, reserving liquid.
  2. Slice mushroom caps thinly; set aside. Discard stems.
  3. In a nonstick wok or large nonstick saucepan sprayed with cooking spray, cook chicken over medium-high heat for 4 minutes or until meat is barely cooked through. Add ginger root and garlic and cook for 1 more minute. Set aside.
  4. In a large saucepan over high heat, combine stock, soya sauce and reserved mushroom liquid; bring to a boil. Add udon noodles; return to a boil. Reduce heat to medium-high; cook for 4 minutes or until noodles are tender. Add sliced mushroom caps, bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender-crisp.
  5. Add bean sprouts and green onions; cook until heated through.
  6. Drizzle with sesame oil, sprinkle with parsley and serve.
Notes
Serving Size: 1-1/2 cups.
Nutrition Information
Serving size: ¼ of the pot Calories: 296 Fat: 8g Saturated fat: 2g Trans fat: 0g Carbohydrates: 30g Sugar: 8g Sodium: 1161mg Fiber: 3g Protein: 25g Cholesterol: 68mg

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