Ingredients
- 1 (3 1/2-ounce) package fresh shiitake mushrooms
- 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 6 (1/4-inch) slices peeled fresh ginger
- 3 garlic cloves, crushed
- 1 green onion, cut into 2-inch pieces
- 1 star anise
- 6 ounces dried udon noodles (thick Japanese wheat noodles)
- 1 tablespoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup sake (rice wine) or sherry or dry white wine
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 cup diagonally cut green onions
Description
MyRecipes Recommends That You Make This Chicken-Udon Soup Recipe From Cooking Light
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