Japanese Udon Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 cups prepared dashi stock | (traditional Japanese stock) If not available use chicken stock |
| 1/2 lb. boneless skinless chicken breasts, cut into cubes | |
| 2/3 cup lite soy sauce | |
| ¼ cup mirin | |
| 1 teaspoon sugar | |
| ½ teaspoon salt | |
| 8 oz. package firm tofu, cubed | |
| 2 tablespoons olive oil | |
| 2 tablespoons all-purpose flour | |
| ½ cup. carrot | Washed, peeled, and sliced |
| ½ cup onions | Washed, peeled and diced |
| 8 oz. shitake mushroom | Washed and sliced |
| 3 baby Bok choy | Washed, trimmed, and chopped |
| 2 (9 oz) packages fresh Udon noodles | |
| 4 eggs | |
| 4 green onions | Washed, trimmed and sliced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, heat dashi. Add chicken, carrots, soy sauce, mirin, sugar and salt. Bring to a boil and then simmer and for 5-10 minutes. Add tofu, mushrooms, and Bok choy, stirring until vegetables are tender, about 5 minutes. | Cook until internal temperature reaches 165°F. |
| 2 | Stir Udon noodles into broth and simmer until tender, 3 to 4 minutes. Add green onions and crack eggs into soup, simmer until eggs are slightly firm, about 5 minutes more. Serve hot. |
Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
