This is s recipe from
YT Aaron&Claire. Very fast and very tasty.
On a stormy and rainy Sunday a pot of soup is comfort food. While I was busy baking my Halloween cookies, I wanted something quick.
4 chicken thighs were in my fridge. I cut out the bone and some of the fat and tossed it together with some veggies in a pot and cooked chicken broth. Waste not!
Recipe for 2:
4 boneless chicken thighs
2 packs of soft Udon
4 large green onions
1 tsp grapeseed oil
2 tbsp Sake
2 tbsp Mirin
2 tbsp light soy sauce
1 sachet Hondashi powder
500 ml chicken broth - fresh or stock powder
Salt, pepper, shimishi togarashi
The large green onions are seperated in 1 inch white parts for cooking and chopped green parts for later garnish. The chicken thighs are cut in bigger size chunks. In a wok heat up a little oil and place the chicken skinside down. Let it sit for 4 min to get some color, then flip.
Add the chunky white parts of the onions. Cook for 3 min. Now in with the chicken stock and all the condiments and the Dashi powder.
Check for salt and add some pepper. Cook for 5 min. In this time cook the Udon. They are ready in 2 to 3 minutes. Place them in a bowl and pour chicken soup over them. Finish with a generous helping of chopped green onions.
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