Ingredients

The following ingredients have 4 Servings
  • 12 oz dried udon ((340g))
  • 6 cups chicken broth ((1.5 liters))
  • 1 skinless boneless chicken breast
  • 4 oz mushrooms ((thinly sliced) (115g))
  • 1 tbsp fish sauce
  • Salt (and pepper)
  • 4 oz baby spinach ((washed and drained) (115g))
  • 2 green onions ((thinly sliced))
  • Fried shallots
  • Sesame oil

Instruction

  • Bring a large pot of water to boil. Add dried udon and cook for approximately 12 minutes. Drain noodles in a metal strainer and rinse with cold water. Divide into 4 bowls.
  • Bring chicken broth to a boil. Add chicken breast and cook for 10 minutes over medium heat. Remove chicken breast with tongs. When cool enough to handle, shred the meat. Divide into 4 portions and place on top of noodles in each bowl.
  • Add sliced mushroom and fish sauce to the chicken broth. Season with salt and pepper. Allow soup to simmer on low heat for 5 minutes. Turn off heat.
  • Place a handful of baby spinach on top of noodles in each bowl.
  • Immediately ladle boiling broth and mushrooms into each bowl. Garnish with sliced green onions and fried shallots. Drizzle with a few drops of sesame oil.
  • Serve immediately.