Recipe: Chicken and Udon Noodle Soup. Calorie, chemical composition and nutritional value.

8

Prepared by: Marina Zolotseva

12/11/2016 Cooking time: 30 min

Fans of Asian cuisine, I recommend you a very simple and really successful way to prepare Udon soup with chicken at home. A minimum of effort - and the result is an amazing dish.

How to cook Udon Soup with Chicken

1. First of all, wash and dry the chicken fillet, cut into small cubes. Shred the cabbage. Peel a small ginger root and grate it. Wash and dry the greens.

2. Heat a little vegetable oil in a saucepan or saucepan. Fry the fillet over medium heat with ginger. Salt and pepper to taste.

3. After 5 minutes, add cabbage and dried lime there.

4. Add Hoisin sauce and add 4 cups of water. Bring to a boil and add noodles to the pan.

5. Cook for another 5-7 minutes until done. Add some fresh parsley to the plate before serving. Bon appetit!

Udon noodles in soup

Yes, I made such a discovery yesterday - udon noodles in soup are a reality. I always thought that this type of noodles was only for main courses. I accidentally saw the recipe and, as always, transformed it in my own way. I mean, for your products. That’s why I didn’t end up with a classic Japanese soup with udon, but my own, original one. In the classic recipe, broth is not included in anything. Like, you can pour it out, since the main goal is to cook the noodles this way. But I will tell you that cooking was easy and enjoyable. And it’s a pleasure to cook and eat a lean soup like this every day. I highly recommend trying it.

Cooking time

: it took me 20 minutes for one serving

Complexity

: everything is simple, it is only advisable to follow the sequence
Ingredients:

• udon noodles – 100 g
• bell pepper – 70 g
• carrots – 70 g
• green beans – 3 pods
• leek – 4 cm
• champignons – 2 pcs.
• soy sauce – 1 tsp.
• oil
• salt

Preparation

I did everything in parallel.
But, one way or another, everything revolves around noodles for us. But we are not cooking for the second course, so we measure out a certain amount of water and put it on a small fire so that it boils at the moment we need. Place a frying pan on the second burner. In the meantime, we are cutting vegetables. The first thing I had was beans, and I chopped them into small long pieces. Then a carrot. It turned out to be such a bright accent in the soup. I'm not talking about taste, because she was not so noticeable there in the general orchestra. It looked beautiful against the backdrop of all this beauty. I regret that I chopped it up a little. Let's draw it into a beautiful straw and send it to the green beans. The recipe called for shiitake mushrooms. But I don't have them. So I decided to take champignons. Although dried mushrooms were also quite suitable. I cut the champignons into strips. By the way, these were 2 large mushrooms. Attention, pour oil into a hot frying pan. Having cut leeks into rings (a little of the green part) and bell peppers into long strips, we send the entire cut (without mushrooms) to fry. But not for long! In just a few minutes we’ll add the mushrooms there too (if there are a lot of ingredients, you’ll need two frying pans – for mushrooms and vegetables). Drop some soy sauce here (to taste!) and simmer for two minutes. Place noodles in boiling salted water.
Cook according to the instructions, but pour in the contents of the frying pan a minute before turning it off. Let's stir this delight very gently. And serve in a plate as a first course. After all, we have soup. If you want, pepper and add spices. But I wanted a tender first course... If you want, eat with chopsticks, if you want, eat with a spoon. At first I ate it with chopsticks, and then I scooped out the broth with a spoon. Like this! To receive the best articles, subscribe to Alimero's pages on Yandex Zen, VKontakte, Odnoklassniki, Facebook and Pinterest!

Preparation:

• As mentioned above, in Japanese cuisine, the broth is prepared using special ingredients, which I did not have time to purchase. But it's okay! I will use the pork soup set. This method of preparing the broth will not make my food less tasty than a dish from Japan. So there you go! To prepare a rich or, as they say, “strong broth”, put a pork soup set in a deep saucepan, fill it with water (I don’t put it in boiling water, but fill it with cold water), bring it to a boil, skim off the foam and reduce the heat to a minimum.

Advice: you don’t need to put the pork stock in boiling water, but pour it or put it in cold water; it is with this method of cooking that the broth will really turn out aromatic and rich.

• I peel the onions - cut them into quarters, crush the garlic cloves with the side of the knife, and wash the ginger root thoroughly and cut it into slices. I add the vegetables to the pan and cook the broth for 2.5 hours, then strain and add the star anise.
• I boil the udon according to the instructions on the label for 11 minutes, drain it in a colander and rinse with filtered cold water.

The photo shows Udon noodles that I bought at the supermarket.

• I heat up the cooled broth. I lay out the noodles on preheated plates, pour in boiling broth, separate the yolks from the whites, add them (the yolks) to each serving, sprinkle with chopped green onions, hot peppers and sesame seeds. Salt, add a pinch of sugar and serve with soy sauce.

Tip: if you are afraid to use a raw yolk, then just hard boil the egg.

Preparation and photo for the recipe - TimOshin

Enjoy your meal!

Noodle soup with chicken in a slow cooker

Ingredients:

• Chicken thighs - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Noodles - 100 gr.
• Potatoes - 4 pcs.
• Salt, pepper - to taste

Preparation:

Wash the chicken thighs thoroughly.

To ensure that the soup is not greasy, remove the skin from the chicken thighs.

Peel and wash carrots, onions and potatoes. Chop the onion into small cubes, potatoes into large cubes, grate the carrots on a coarse grater, or cut into thin strips.

Pour vegetable oil into the multicooker bowl, select the “Fry” mode and fry the vegetables, stirring regularly until they are slightly golden. Then we add chicken to them. It should be fried only briefly, but on all sides. When the chicken is covered with a golden crust, add potatoes, noodles, salt, pepper and water to the multicooker bowl. Mix everything carefully, select the “Soup” mode for 1 hour and close the multicooker lid. Literally 2 minutes before the end of cooking, remove the chicken thighs from the multicooker, separate them from the bones, cut them into portions and return them to the bowl. If desired, you can add chopped herbs to the soup. The soup should boil for a few more minutes, after which it is ready to eat.

Recipe: Chicken and Udon Noodle Soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Chicken Udon Noodle Soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Chicken and Udon Noodle Soup is 62.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Japanese cuisine | Sushi | Rolls | Sashimi

Hello, dear readers of the culinary blog susi-college!

Do you want a quick, tasty and healthy snack? A universal solution would be miso udon soup with noodles and wakame. This soup really cooks very quickly and is very tasty. Udon soup is one of the most common Japanese soups that you could try in restaurants or sushi bars. In Japan, this soup is served after the main course, for example, with fish or sushi. Friends, if you are interested in learning the history and meaning of Japanese soups, read an interesting educational article - Japanese soup.

It is also worth noting that miso soup is very easy to prepare. First of all, all the ingredients for this soup are easy to find and can be purchased in the East Asian section of stores. And secondly, the cooking process itself is not complicated, does not require special skill or knowledge, with the exception of the recipe, and does not require much time. For this, you always have the opportunity to have a quick and tasty snack, and besides, miso soup udon is very beneficial for your health!

Well, friends, let's make udon soup with noodles and wakame.

For 4 servings you will need:

• 4 cups dashi broth
• 3 tablespoons miso paste (white, red or mixed - your choice)
• 200 grams udon rice noodles
• Japanese sea vegetable - wakame, 20 cm (it can be replaced with good old nori, one sheet)

!!! Udon noodles are similar to pasta and can easily fit into a healthy diet plan. Tired of pasta??? Want to make your own udon noodles? Click here - Japanese udon noodles recipe!

!!! Wakame algae contains various minerals and nutrients. This sea vegetable is low in calories.

Stage one:

We start with preparation. Take the already cooked dashi broth, you will need 4 mugs. And ready-made miso paste, which you either prepared yourself or purchased at the store, you will need 3 tablespoons. If you don’t yet know how to prepare all this, then read the articles: “Will Miso paste work for you?” and “Dashi broth is the basis of the basics...”. Next, we need to soak the wakame in water for 10 minutes (Friends, if you use nori instead of wakame, you don’t need to soak them!!! Don’t be upset if you don’t have wakame, we ourselves use nori in making miso soup). Next, rinse and remove the wakame from the water (or take a sheet of nori), cut it into oblong pieces (strips). Boil 200 grams of udon noodles if you purchased them dry (you can also use boiled-frozen ones, then just defrost them). Preparations are complete!

Stage two:

Take hot dashi broth (if you have prepared the broth in advance, heat it up and bring it to a boil). Next, add wakame and 3 tablespoons of miso paste and mix thoroughly until it dissolves. Place the cooked noodles in bowls and pour in the udon soup and serve.

!!! It is important to never boil miso soup after adding miso paste to it, otherwise all the taste and beneficial qualities will be lost. That's why the Japanese always cook exactly as much as they can eat at one time.

Friends, you will also definitely like other Japanese soups, which are no less tasty than udon soup. For example, low-calorie miso soup at home or exotic instant mushroom miso soup. Well, for dessert, treat yourself to something very special... mmm... incredible Japanese mochi pastries with cocoa will be a great solution!

We wish you success in the kitchen and bon appetit!!!

And to quench your thirst - the first ever Coca-Cola advertisement! It’s funny how they made a video before...