100g udon noodles
1.5 litres water
3 tbsp (45ml) NOMU Concentrated Liquid Chicken STOCK
1 clove garlic, peeled and finely chopped
1 small knob ginger (about 12g), peeled and grated
100g shitake mushrooms, stalks removed and sliced
4 free-range deboned skinless chicken breasts
Splash soy sauce, to taste
4 spring onions, thinly sliced on the diagonal (optional)
Tatsoi or pak choy leaves
Cook the udon noodles until al dente and set aside.
Place the water and chicken stock concentrate in a pot and bring to a boil over medium heat. Add the garlic, ginger and mushrooms to the stock and stir. Turn the heat down and allow the soup to simmer for 15 minutes. Add the chicken breasts and poach until cooked through. Remove with a slotted spoon and using 2 forks, shred the meat before returning to the pot.
Add a splash of soy sauce to taste. Add the spring onions, cooked udon noodles and tatsoi and cook very briefly just to heat through. Serve immediately in warm bowls.
Tips: For added flavour or texture you can add any of the following:
– Bruise a stick of lemongrass, add to the simmering broth to infuse and remove just before serving.
– Squeeze of fresh lime juice.
– Bean sprouts.
– Swap out the chicken for cubes of firm tofu.
– Soft aromatic herbs, like chives, coriander or Thai basil
100g udon noodles
1.5 litres water
3 tbsp (45ml) NOMU Concentrated Liquid Chicken STOCK
1 clove garlic, peeled and finely chopped
1 small knob ginger (about 12g), peeled and grated
100g shitake mushrooms, stalks removed and sliced
4 free-range deboned skinless chicken breasts
Splash soy sauce, to taste
4 spring onions, thinly sliced on the diagonal (optional)
Tatsoi or pak choy leaves
Cook the udon noodles until al dente and set aside.
Place the water and chicken stock concentrate in a pot and bring to a boil over medium heat. Add the garlic, ginger and mushrooms to the stock and stir. Turn the heat down and allow the soup to simmer for 15 minutes. Add the chicken breasts and poach until cooked through. Remove with a slotted spoon and using 2 forks, shred the meat before returning to the pot.
Add a splash of soy sauce to taste. Add the spring onions, cooked udon noodles and tatsoi and cook very briefly just to heat through. Serve immediately in warm bowls.
Tips: For added flavour or texture you can add any of the following:
– Bruise a stick of lemongrass, add to the simmering broth to infuse and remove just before serving.
– Squeeze of fresh lime juice.
– Bean sprouts.
– Swap out the chicken for cubes of firm tofu.
– Soft aromatic herbs, like chives, coriander or Thai basil
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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