Chicken Noodle Soup is a dish that resonates with comfort and warmth, often evoking memories of home-cooked meals and carefree days. When combined with the hearty texture of Udon noodles, this classic soup transforms into an even more satisfying and nourishing experience. The Chicken Noodle Soup with Udon Noodles is a culinary embrace, offering a soothing blend of flavors that is both familiar and excitingly different.
The soup begins with the chicken, the star of the show. The choice of thigh meat brings a richness and depth of flavor that breast meat cannot match. The dark meat, known for its tenderness and juiciness, is diced into bite-sized pieces, ensuring that each spoonful is filled with succulent chicken that has absorbed the essence of the broth.
Onions, the unsung heroes of the culinary world, are sliced thinly and added to the mix. They bring a subtle sweetness and a complexity that forms the backbone of the soup’s flavor profile. As they cook, they become translucent and tender, melting into the broth and infusing it with their aromatic charm.
The Udon noodles, thick and chewy, are the heart of this dish. Their substantial texture contrasts beautifully with the delicate chicken, providing a satisfying chewiness that is the hallmark of good Udon. Made from wheat flour, these noodles have a neutral taste that makes them the perfect canvas for the rich broth they swim in.
Chicken stock, the liquid gold of the soup, is more than just a medium for cooking; it is a vessel of flavor. A good stock is simmered for hours, drawing out the flavors from bones, vegetables, and herbs. It is the foundation upon which the entire dish is built, and its quality can elevate the humble soup to new heights.
Ginger, with its peppery and slightly sweet notes, adds a zing to the soup that cannot be understated. Grated fresh into the pot, it permeates the broth with its warming properties, offering a gentle heat that lingers on the palate.
The method of preparation is simple yet precise. The wok is heated to the perfect temperature before the oil, onions, chicken, and ginger are added. The ingredients are sautéed until golden, a crucial step that locks in the flavors. The stock and noodles are then introduced, and the soup is brought to a boil. The dance of heat and time works its magic, and the noodles are cooked until al dente, tender but with a slight resistance to the bite.
As the soup simmers, the kitchen fills with its inviting aroma, a prelude to the comfort it promises. When served, the Chicken Noodle Soup with Udon Noodles is not just a meal; it is a moment of respite, a bowl of solace that nourishes both the body and the soul.
INGREDIENTS:
- 400g Diced Chicken Thigh
- 2 Large Sliced Onions
- 200g Udon Noodles
- 2 Ltr Chicken Stock
- 2g Ginger
METHOD:
- Pre Heat wok to a medium heat with oil then place in the onions, chicken and ginger.
- Stir until the chicken mixture has slightly goldened.
- Then add your chicken stock and udon noodles and bring to the boil
- Cook for 10 minutes until the noodles are al dente.
Comments
Post a Comment