Kamonanban Noodle Soup

Ingredients

• 2 boneless, skinless chicken breasts (400g) 2 boneless, skinless chicken breasts (400g)
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 packs of udon noodles (400g) 2 packs of udon noodles (400g)
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, combine the chicken stock, water, soy sauce, mirin, sake, sugar, and grated ginger. Bring to a boil over medium heat.
2. 2.
   Add the chicken breasts to the pot and reduce the heat to low. Simmer for 15-20 minutes until the chicken is cooked through and tender.
3. 3.
   Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
4. 4.
   Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
5. 5.
   Return the shredded chicken to the pot and bring the soup back to a simmer.
6. 6.
   Divide the cooked udon noodles among serving bowls.
7. 7.
   Ladle the hot soup over the noodles, making sure to distribute the chicken evenly.
8. 8.
   Garnish with sliced green onions and nori seaweed.
9. 9.
   Serve the Kamonanban Noodle Soup immediately while hot.

Treat your ingredients with care...

• Chicken breasts — Make sure to remove any excess fat or skin before cooking.
• Udon noodles — Cook the noodles according to the package instructions, but be careful not to overcook them as they can become mushy.

Tips & Tricks

• For an extra kick of flavor, add a splash of sesame oil to the soup before serving.
• Customize your Kamonanban Noodle Soup by adding your favorite vegetables such as spinach, mushrooms, or corn.
• If you prefer a spicier soup, sprinkle some chili flakes or drizzle chili oil on top.
• To save time, you can use store-bought chicken stock instead of making your own.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Kamonanban Noodle Soup in individual bowls, making sure to include a generous amount of shredded chicken and udon noodles in each serving. Garnish with sliced green onions and nori seaweed for added visual appeal.

Presentation advice

To enhance the presentation of the Kamonanban Noodle Soup, consider serving it in traditional Japanese bowls. You can also sprinkle some toasted sesame seeds on top for an extra touch of elegance.