Chicken Udon Noodle Soup. If you have a noodle eater in your family this recipe is a must have! This recipe is an adaption from Chef Gigi's, signature cooking class for kids, "Have you lost your noodle" ? A pasta & noodle making series.
1/2-1 rotisserie skinless chicken meat, shredded
2 c fresh baby broccoli florets
1 large carrots, peeled and cut in 1/4 in thick slices
1/2 white onion, sliced into thin strip
2 lg. celery stalks, cleaned, peeled, sliced in 1/4 in. thick diagonal pieces 2 garlic cloves, peels and smashed
3 qt. chicken stock
1 T. tomato paste
1-2 t. hoisin sauce ( to taste)
1-2 T. low sodium soy sauce
1 lb. fresh, Udon noodles
1 c peas, ( fresh-frozen)
2 scallions, sliced diagonally for garnish
4 lg. basil leaves, chopped before serving
Salt and Pepper ( optional)
1-In a large is 6 to 8 quart stock pot add all ingredients except the peas, udon, scallions and basil. 2- Bring to a boil and immediately reduce to a simmer. Cook until carrots and broccoli florets are bright in color, and almost cooked through about 5-8 minutes (depending how thick they are) 3-With a slotted spoon remove carrots and broccoli- set aside. 4-Add noodles & frozen peas. Cook an additional 5-6 minutes, until noodles are cooked through, but still firm to the bite. Discard garlic. 6-Return carrots and broccoli florets to the pot. Add scallions and basil. 7- Adjust seasoning with additional soy sauce or salt and pepper if needed. Approx 4 -6 servings
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