Ingredients with Measurements:
- 1 lb. boneless, skinless chicken thighs, sliced
- 4 cups chicken broth
- 2 cups water
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced bok choy
- 1 cup sliced scallions
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tsp. red pepper flakes
- 8 oz. dried udon noodles
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring chicken broth and water to a boil. Add sliced chicken thighs and cook for 5-7 minutes or until cooked through.
2. Remove chicken from the pot and set aside. Strain the broth and return it to the pot.
3. Add sliced shiitake mushrooms, carrots, bok choy, scallions, minced garlic, minced ginger, soy sauce, sesame oil, rice vinegar, and red pepper flakes to the pot. Bring to a boil and then reduce heat to a simmer. Cook for 10-15 minutes or until vegetables are tender.
4. While the soup is simmering, cook udon noodles according to package instructions. Drain and set aside.
5. Once the vegetables are tender, add the cooked chicken back to the pot. Season with salt and pepper to taste.
6. To serve, divide the cooked udon noodles among soup bowls. Ladle the soup over the noodles.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Soup should be served hot.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 45g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Bok choy can be substituted with spinach or kale.
- Udon noodles can be substituted with soba noodles or rice noodles.
Variations:
- Add a boiled egg or sliced avocado as a garnish.
- Add a tablespoon of miso paste for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- To make the soup spicier, add more red pepper flakes or sriracha sauce.
- To make the soup thicker, add a tablespoon of cornstarch mixed with water to the broth.
- To save time, use pre-cooked chicken or rotisserie chicken.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with chopsticks and a spoon.
Garnishes:
- Sliced scallions
- Cilantro
- Sesame seeds
Pairings:
- Green tea
- Sake
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is too spicy, add more broth or coconut milk to tone down the spiciness.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Dragon's Head Noodle Bowl is a popular dish in Chinese cuisine. It is named after the shape of the udon noodles, which resemble the head of a dragon.
Flavor profiles:
The soup has a savory and slightly spicy flavor with hints of ginger and sesame oil.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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