Chicken & Shiitake Udon Soup

Method

1. 1

   Prep the ingredients

   Cut the chicken breast into bite-size pieces, stem and slice the shiitake mushroom, thinly slice the carrot, and slice the scallion on a cutting board.
2. 2

   Simmer the broth

   Bring the dashi broth and soy sauce to a boil in a large soup pot over high heat, then lower to medium and add the shiitake mushroom and carrot.

   7 min
3. 3

   Cook the chicken

   Add the chicken breast to the pot, season with 1/2 tsp salt and a few grinds of black pepper, and stir gently as it simmers until cooked through.

   10 min

   Tip: Keep the broth at a gentle simmer rather than a hard boil for tender chicken.

4. 4

   Warm the udon

   Add the udon noodle to the soup pot and stir gently over medium heat.

   6 min

   Tip: Follow package timing if the udon noodle is already fully cooked.

5. 5

   Taste and serve

   Taste the broth and adjust with 1/4 tsp salt and a few grinds of black pepper if needed; ladle into bowls and top with scallion.