Chicken Udon Soup

If udon know, now ya know! Light fragrant broth, soft chewy noodles and super tender chicken. There are so many ways to customize it. Add tempura shrimp or veggies. Sub chicken for fried tofu or thinly sliced beef. We really hope you all get a chance to make this soup!

INGREDIENTS

• 1-2 leek cut in half longways, then into 4” sections

• Salted raw chicken thigh. No skin, bone-in (about 4 thighs)

• 2 tbsp sugar

• 1 sheet dried kelp

• 1 packet (about 4 tbsp) bonito flakes

• 10 cups water -or- chicken stock (or both!)

• 5 tbsp soy sauce

• 4 tbsp Mirin

• 2 tbsp sake (optional)

OPTIONAL GARNISHINGS

• Soft boiled eggs

• Sliced mushroom

• Snow peas

• Almost caramelized onions

DIRECTIONS

1. Add dried kelp, bonito flakes, and garlic in a large pot of water (about 10 cups)

2. Bring to a boil and simmer for 20 minutes. Strain. discard the dried kelp, bonito flakes, and garlic. Should be left with a clear golden broth

3. Pour broth back into pot

4. Add soy sauce, Mirin, sake (optional), leek, chicken thighs, and sugar

5. Bring to a boil. Simmer for 20+ minutes. The longer the better. Should be a very light & ever so slightly sweet broth

6. Boil udon noodles in separate water according to package

7. Spoon over broth, chicken, and leeks

8. Add pepper flakes and soy sauce to taste

9. Garnish with scallions

10. Add additional garnishing(s), as desired