Vegetables Udon In Chicken Miso Broth Recipes

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VEGETABLES & UDON IN CHICKEN - MISO BROTH



Vegetables & Udon in Chicken - Miso Broth image

This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.

Provided by Latchy

Categories     Weeknight

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 kg chicken bones
5 liters water
2 medium carrots, chopped coarsely
2 stalks trimmed celery, chopped coarsely
4 black peppercorns
2 bay leaves
2 medium yellow onions, chopped coarsely
10 dried shiitake mushrooms
65 g white miso
50 g ginger, sliced thinly
60 ml soy sauce
600 g fresh udon noodles
1 large carrot, sliced finely extra
4 green onions, sliced finely
2 sheets toasted nori, sliced finely

Steps:

  • Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
  • Simmer uncovered 2 hours.
  • Strain through muslin lined strainer into large bowl.
  • Reserve stock, discard bones and veges.
  • Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
  • Stand about 20 minutes or until just tender; drain.
  • Discard stems, slice caps thinly.
  • Bring stock to boil.
  • Add miso, ginger and sauce, simmer uncovered 5 minutes.
  • Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
  • Stir in extra carrot and green onion; sprinkle with nori.

Nutrition Facts : Calories 109.3, Fat 1.4, SaturatedFat 0.3, Sodium 1139.2, Carbohydrate 21.9, Fiber 4.3, Sugar 6, Protein 4.8

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