Udon noodles are long, round, white noodles that have a wonderfully dense texture. This soup has to be one of my all-time favorites – it’s not only delicious, but also quick to make.
1. In a bowl cover mushrooms with 1 cup (250 mL) boiling water; let stand for 20 minutes. Drain, reserving liquid. Slice mushroom caps thinly; set aside. Discard stems.
2. FOR CHICKEN: In a nonstick wok or large nonstick saucepan sprayed with cooking spray, cook chicken over medium-high heat for 4 minutes or until meat is barely cooked through. Add gingerroot and garlic and cook for 1 more minute. Set aside.
3. FOR PORK: In a nonstick wok or large nonstick saucepan sprayed with vegetable spray, cook the pork, ginger and garlic over medium-high heat for 2 minutes or until meat is cooked through. Set aside.
4. In a large saucepan over high heat, combine stock, soya sauce and reserved mushroom liquid; bring to a boil. Add udon noodles; return to a boil. Reduce heat to medium-high; cook for 4 minutes or until noodles are tender. Add sliced mushroom caps, bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender-crisp.
5. Add pork mixture, bean sprouts and green onions; cook until heated through.
6. Drizzle with sesame oil, sprinkle with parsley and serve.
1/2 oz small dried shiitake mushrooms 15 g
4 oz boneless, skinless chicken breast (or boneless porkloin), cut into thin strips 125 g
2 tsp minced ginger root 10 mL
1 clove garlic, minced 1
6 cups Chicken Stock or Beef Stock 1.5 L
2 tbsp light or low-sodium soya sauce 25 mL
6 oz fresh udon noodles 175 g
2 cups sliced bok choy 500 mL
1/2 cup sliced snow peas 125 mL
4 oz raw shrimp, peeled, deveined, and chopped 125 g
1 cup bean sprouts 250 mL
2 large green onions, chopped 2
2 tsp sesame oil 10 mL
3 tbsp chopped fresh parsley 37 mL
Nutritional Analysis per Serving
Protein 12 g
Fat 7 g
Saturated Fat 2.1 g
Carbohydrates 23 g
Cholesterol 46 mg
Sodium 380 mg
Fiber 1 g
Prep Time: About 15 minutes
Cook Time: About 12 minutes
Make Ahead: Prepare up to 1 day in advance. It’s best not to freeze soup containing udon noodles.
Cooking Tips: To keep bean sprouts fresh longer, store them in water in the refrigerator