Tuesday, December 31, 2013

Tasty Tuesday: Ginger Chicken Udon Soup

My mom called me this morning and told me that she was bored with food. The question: what to make for dinner? They aren't really known for their adventurous eating, but I think this recipe is a perfect Asian fusion. It's one of my favorites and I make it slightly different each time, but my husband thinks that the latest version is the best one yet!

A few years ago, I found a recipe on Eating Well that piqued my interest. The recipe below still bears some resemblance to it, but the caloric count is bears no resemblance!

Note: A Scarlet Threads Apron is highly essential for this recipe to turn out correctly.

Scarlet Threads: Ginger Chicken (Fish) Udon Soup


1 tbsp sesame oil
1 lb of cubed chicken breast or tenders (a light white fish works well, too!)
1 tbsp minced ginger (or to taste)
1 1/2 tbsp minced garlic (or to taste)
2 medium tomatoes chopped
1 medium carrot chopped
1 medium red onion chopped
1 celery stalk chopped
1/2 c. of dry sherry or white wine (I've used both)*
3 c. chicken broth
2 tbsp soy sauce
1 tbsp garlic chili paste
1 "squirt" of Hoison sauce (optional)
1 egg beaten
2 handfuls of arugula, spinach, or your favorite leafy green
8 oz. Udon Noodles**


1. Heat the sesame oil in a large pan over medium heat. Add ginger and garlic and cook for 30 seconds. Then add the chicken (or fish) and cook for 4 minutes. Remove to a plate.

2. Add tomatoes, carrot, red onion, and celery. Cook for 2 - 3 minutes or until the celery starts to soften.

3. Add the sherry and cook until it about half is evaporated. Add the chicken broth, soy sauce, garlic chili paste, and hoison.

When the mixture comes just to a gentle boil, reduce the heat to a simmer and gently stir in the beaten egg. The yolk provides a bit of heartiness to the stock and the whites give it that great egg drop flavor and consistency.

4. Last, add the leafy greens and cook until just wilted.

Serve and Enjoy! 
Makes 4 normal servings, but only 2 in the house of the hungry that I live in.

* Tip 1: I keep those little 175 mL bottles of wine around for just this occasion. Cheap, easy, and nothing goes to waste. Don't be afraid to use the whole bottle.

** Tip 2: Before you cook the soup, bring a pot of water to a boil for the udon noodles. Read the packaging because some of the noodles are already salted and you do not then want to re-salt the water. If the noodles aren't salted, go ahead and salt the water to flavor the noodles.

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