Kamonanban Soup with Udon Noodles

Ingredients

In this adaptation of Kamonanban Soup, we have made a few modifications to suit the North American cuisine. Firstly, we have replaced some of the traditional Japanese ingredients with more commonly used North American ingredients. Additionally, we have adjusted the flavor profile to cater to the North American palate by incorporating familiar seasonings and spices. We alse have the original recipe for Kamonanban, so you can check it out.

• 2 boneless, skinless chicken breasts (400g / 14oz) 2 boneless, skinless chicken breasts (400g / 14oz)
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 8 ounces (225g) udon noodles 8 ounces (225g) udon noodles
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2000mg

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until translucent.
2. 2.
   Add the chicken breasts to the pot and cook until browned on both sides.
3. 3.
   Pour in the chicken stock, water, soy sauce, and mirin. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
4. 4.
   Remove the chicken breasts from the pot and shred them using two forks. Set aside.
5. 5.
   Add the julienned carrots and sliced mushrooms to the pot. Cook for 5 minutes or until the vegetables are tender.
6. 6.
   Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
7. 7.
   Return the shredded chicken to the pot and add the cooked udon noodles. Stir well to combine.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Kamonanban Soup hot, garnished with sliced green onions.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent them from sticking together.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or chili flakes to the soup.
• Customize the vegetables by adding your favorites, such as bell peppers or snow peas.
• To make it heartier, add a soft-boiled egg as a topping.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with water and add it to the soup while simmering.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Kamonanban Soup with Udon Noodles in individual bowls, garnished with sliced green onions. Accompany it with a side of steamed rice or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, arrange the shredded chicken, udon noodles, and vegetables neatly in the bowl before pouring the hot broth over them. Garnish with a sprinkle of sesame seeds or a drizzle of sesame oil for an added touch of elegance.