ingredients
Japanese (Udon) Noodle Soup Wi
Veggie Dip
directions
Pre-heat oven to 400ºF.
Rinse dry mushrooms in a colander then place in a small bowl.
Pour 1 cup of the broth over mushrooms to submerge. Set aside.
In a large stove-top pot over high heat combine the balance of broth, ginger, garlic and miso paste.
Stir and bring to a boil.
Reduce heat and let simmer.
chicken breasts on both sides with a little canola oil.
Place on a cooling rack over a cookie sheet in hot oven.
Set timer for 10 minutes. Don’t flip, but rotate the chicken (to create grill marks).
Set timer for an additional 5 minutes. Flip the chicken over then reset oven to broil for 4 additional minutes.
Remove from heat and wrap in foil to keep warm.
Rinse Udon noodles under cold water, massaging with your fingers until they separate, then add to soup broth.
Slice green onions at an angle into 1/2” pieces and set aside.
Pour the mushrooms and broth into the stockpot.
Rinse carrots and celery under cold water and place in plastic container with lid.
Combine mayonnaise, sour cream and spice in a small mixing bowl.
Stir and set in a plastic container with lid.
Remove grilled chicken from oven and slice into strips.
Place noodles into a deep bowl, add chicken slices, then broth and top with green onion. YUUUMMMY, just like the restaurants.