We get excited about Fall primarily because of two things: football and soup season! Of course, Doug prefers football and I prefer to be in the kitchen whipping up a batch of soup. I'm always on the lookout for new soup recipes. I found this recipe and wanted to try it right away. This is a spruced up version of chicken noodle soup with a spicy Asian twist. It also tastes great for lunch the next day! Enjoy one of my new favs...
Chicken Udon Noodle Soup + Shiitake Mushrooms
(From Des's blog)
Yield: 4 Servings
2 tsp. Olive Oil
2 tsp. Sesame Oil (if you don't have some, go buy some)
2 Boneless Skinless Chicken Breasts, diced
3 Cloves Garlic, minced
1 C. Shiitake Mushrooms, sliced
1 Tbsp. Fresh Ginger, minced
4 C. Chicken Broth
1 Tbsp. Reduced Sodium Soy Sauce
1/2 Tbsp. Sriracha (more or less, depending on how spicy you want it)
1 pkg (10 oz) Dried Udon Noodles
3 Green Onions, thinly sliced
Heat 1 tsp. olive oil and 2 tsp. seasame oil in a large pot over medium heat. Add chicken and cook until just browned; remove from pot. Next, add the remaining 1 tsp. olive oil in the pot; add garlic, mushrooms and ginger. Stir and cook for 3 minutes, until the mushrooms are tender and the ginger and garlic are fragrant. Pour in the chicken broth, soy sauce and sriracha. Return the chicken to the pot and simmer on low for 25 minutes. Meanwhile, prepare the udon noodles according to the package. Finally, divide the noodles between four bowls and ladle the soup over the top. Garnish with green onions.