Udon Noodle Soup

This simple udon noodles soup is so comforting, and it is something to opt for if and when you prefers a simple and quick-fix meal on a busy weeknights, or on a relaxing day ~ smile ~ 

Ingredient: (serves 1)

1 portion udon noodles

2 cups water

1/2 tsp. chicken stock granules (to taste)

2 slices ginger (peeled)

2 cloves garlic (peeled and smashed)

2 pcs. dried shiitake mushrooms (soaked and sliced)

1 chicken thigh (boneless and skinless, sliced into bite-sized)

1 sprig spring onion (sliced)

1/2 tbsp. light soy sauce, and 1/2 tsp. (divided)

1 tbsp. cooking oil, and 1 tsp. (divided)

Dash of salt and pepper (to season chicken)

1/2 tsp. cornflour 

1/2 tbsp. mirin

Methods:

1. Season chicken with dash of salt and pepper, add 1 tsp. oil and 1/2 tsp. cornflour, mix to combine and set aside.
2. In a heated pot add water, ginger and 1/2 tbsp. light soy sauce, bring to a boil; once simmer cover and continue simmering in low heat for a few minutes.  Add chicken stock granules and taste for correct seasoning.  Off the heat.
3. In a heated wok, add 1 tbsp. cooking oil, add garlic and allow the smashed garlic cloves to crisp up in the oil about 2 minutes.  Be careful not to burn the garlic.  Add chicken to pan in one layer.  Don't move the chicken, sear until browned on one side and then stir. During this process move the garlic on top of the chicken so it doesn't burn.  Remove the chicken and garlic from the pan into a bowl and set aside (this prevents the chicken from drying out while the shiitake mushrooms are cooking).  Add slice shiitake mushrooms and cook until they are tender.  Stir in mirin and 1/2 tsp. light soy sauce and cook for another minute.  Stir the chicken and garlic back in.  Remove from heat.
4. In the mean time, cook the udon noodles according to package directions, drain and place in a serving bowl.
5. Pour the hot soup over the noodles, and top with the chicken and mushroom mixture.  Garnish with spring onions and serve.

I adapted this recipe from 'The Woks of Life' by Sarah, with slight adjustments to suit my cooking preference.