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My own creation ~ a combination of Chicken Udon Noodle Soup and Egg Drop Soup. I made my own broth (by simmering the boneless, skinless chicken). Carrots, Celery, Onions & Spinach, so lots of veggies in there. I also added some Gochu Yang (Korean hot chili paste), but that's optional . This is really a main dish soup ~ and healthy because you're controlling your own sodium intake.
Note: I finished making this about 30 minutes before eating dinner and took it off the stove. The noodles absorbed most of the liquid then, and it was more like a pasta dish (instead of soup). So, decided if you want it as soup or thicker pasta.
Asian Fusion UDON NOODLE CHICKEN EGG DROP SOUP
1 tsp canola oil………………………….…1/2 cup white or yellow onion, thinly sliced
2 tsp. garlic, crushed or minced ………......…2 carrots, peeled & thinly sliced
2-3 celery stalks, thinly sliced……..………about 6-8 oz. dry Udon noodles
about 1-2 cups fresh spinach (or other greens)
1 TB Kosher or sea salt…………………...2 tsp. fresh ground pepper
2 tsp. Balsamic vinegar…………………..1 tsp. ground ginger
fresh chopped cilantro (optional garnish)
About 1 lb. boneless, skinless chicken (cut into bite-sized pieces, or shredded ~ mine is chicken thighs)
Water to cover chicken while making broth (about 6 cups)
2 eggs………………………………………..1-2 tsp. Gochujang (optional)
***
Make the chicken broth:
Put the boneless, skinless chicken into a pot of water to cover (about 6 cups). Add about 2 tsp. salt, a little ground ginger……Bring to a boil, then reduce to simmer and cook about 30-45 minutes (until chicken is cooked through). Take the chicken out of the broth and cut into bite-sized pieces (or shred).
***
1. Heat oil over medium heat. Add onion ~ saute for 2 minutes.
2. Stir in the garlic, celery, carrots, salt, ginger, Balsamic vinegar, Gochujang (if using). Stir frequently for 5 minutes.
3. Add broth and bring a boil. Reduce to simmer.
4. Add the Udon noodles, spinach and chicken; simmer about 5 minutes (time will vary depending if you have fresh, dry or frozen Udon)
5. Meanwhile , whisk the eggs together in a small bowl. Then slowly pour whisked eggs into the soup as you continue stirring, to create long egg ribbons.
6. Serve hot, with chopped fresh cilantro on top (optional)
Serves about 4 (main dish)
Note: I finished making this about 30 minutes before eating dinner and took it off the stove. The noodles absorbed most of the liquid then, and it was more like a pasta dish (instead of soup). So, decided if you want it as soup or thicker pasta.
Asian Fusion UDON NOODLE CHICKEN EGG DROP SOUP
1 tsp canola oil………………………….…1/2 cup white or yellow onion, thinly sliced
2 tsp. garlic, crushed or minced ………......…2 carrots, peeled & thinly sliced
2-3 celery stalks, thinly sliced……..………about 6-8 oz. dry Udon noodles
about 1-2 cups fresh spinach (or other greens)
1 TB Kosher or sea salt…………………...2 tsp. fresh ground pepper
2 tsp. Balsamic vinegar…………………..1 tsp. ground ginger
fresh chopped cilantro (optional garnish)
About 1 lb. boneless, skinless chicken (cut into bite-sized pieces, or shredded ~ mine is chicken thighs)
Water to cover chicken while making broth (about 6 cups)
2 eggs………………………………………..1-2 tsp. Gochujang (optional)
***
Make the chicken broth:
Put the boneless, skinless chicken into a pot of water to cover (about 6 cups). Add about 2 tsp. salt, a little ground ginger……Bring to a boil, then reduce to simmer and cook about 30-45 minutes (until chicken is cooked through). Take the chicken out of the broth and cut into bite-sized pieces (or shred).
***
1. Heat oil over medium heat. Add onion ~ saute for 2 minutes.
2. Stir in the garlic, celery, carrots, salt, ginger, Balsamic vinegar, Gochujang (if using). Stir frequently for 5 minutes.
3. Add broth and bring a boil. Reduce to simmer.
4. Add the Udon noodles, spinach and chicken; simmer about 5 minutes (time will vary depending if you have fresh, dry or frozen Udon)
5. Meanwhile , whisk the eggs together in a small bowl. Then slowly pour whisked eggs into the soup as you continue stirring, to create long egg ribbons.
6. Serve hot, with chopped fresh cilantro on top (optional)
Serves about 4 (main dish)
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