Dutch Oven Chicken Udon Noodle Soup

Flavors: Sweet, brothy, unami

A classic hearty chicken noodle soup but with an Udon-y twist. I like using a Dutch oven for any of my soups. If you’re a baller on a budget, this is my favorite cheap-o depot Dutch oven. It works fabulously. It really locks in the flavor and makes the broth BOMB.

Ingredients

• 1/2 cabbage (chopped)

• 2 udon packs

• 3 cups of chicken broth

• 4 boneless, skinless chicken thighs

• Hondashi

• 2 tbsp soy sauce

• Salt & pepper

• 3 tbsp sake

• 1/2 yellow onion (chopped finely)

• 5 cloves of garlic (minced)

• 3 green onions (separate green part from white part and chop up)

• 1 tbsp ginger (chopped finely)

• 5 shiittake mushrooms

• Vegetable oil

• Juice of 1/2 a lemon

• Sriracha (optional - for garnish)

1. Marinate chicken in salt & pepper for 30 mins or longer.

2. Saute onion in vegetable oil until translucent. Add in ginger, garlic, and white part of green onion.

3. Add chicken & sear on both sides.

4. Add sake and scrape the bottom of the pan.

5. Add chicken broth, shiitake, Hondashi, and soy sauce and boil covered until chicken is cooked (20-ish mins).

6. Add cabbage and lemon juice and cook for 4 mins.

7. Add udon & cook for the time on the package.

8. Serve with sriracha.