- 5 1/2 cups low sodium chicken stock
- 2 Tbsp mirin (Japanese sweet rice wine)
- 2 Tbsp soy or tamari sauce
- 8-oz boneless chicken breast, cut into slivers
- 4 medium-sized shiitake mushrooms, sliced
- 2 scallions, julienned into two-inch pieces
- 4 handfuls baby or regular spinach, stems discarded
- 1 package dried or frozen udon noodles
- 1 Tbsp hot sesame oil
- In a medium saucepan over high heat, combine the stock, soy sauce and mirin and bring to the boil.
- Lower heat and add the chicken and shiitake mushrooms. Simmer 4-5 minutes or until chicken is cooked through.
- In the meantime, boil noodles per package instructions. Drain and split evenly between four bowls.
- Ladle hot broth, chicken and vegetables into each bowl.
- Drizzle in the sesame oil and garnish with scallions. Serve immediately.
This Japanese take on chicken noodle soup is a menu favorite of New York and Boston’s Haru restaurant and sushi bar. It takes less than 30 minutes to prepare, and you’ll find its ingredients (such as mirin, udon, sesame oil) at a specialty asian market, or in the international aisle at your grocery store.
Recipe adapted from: HaruSushi.com