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Tori Nanban Udon | Japanese Chicken Noodle Soup
(0)
25 min
Quick
Knuspr-Küche
Tori Nanban Udon ist ein wärmender japanischer Klassiker: Saftiges Hähnchen und scharf angebratener Lauch baden in einer herrlich aromatischen Brühe mit Sojasauce und Mirin über dicken, samtigen Udon-Nudeln.
Ingredients
Preparation method
Preparation & roasting
Pat the chicken breast fillet dry and cut into bite-sized strips about 2 cm wide. Finely grate the ginger or cut it into paper-thin slices. Wash the spring onions: cut the green parts into thin rings and set aside for garnish, and cut the white and light green parts into roughly 4 cm long pieces.
Heat the vegetable oil in a wide pot over medium-high heat. Add the chicken pieces and the long spring onion pieces and sear briskly for 3 to 4 minutes until the spring onions develop golden-brown roasted aromas and the chicken is lightly browned.
Simmering the broth & serving
Deglaze with the chicken broth. Stir in the grated ginger, soy sauce, mirin, and brown cane sugar. Bring to a boil once, then reduce the heat and let everything simmer gently over low heat for about 5 minutes until the chicken is tender, juicy, and cooked through.
Chef's tip
For an authentic spicy kick, you can finish the soup at the table with a pinch of Shichimi Togarashi (Japanese seven spice) or chili flakes.
The roasted aromas of the spring onions are the secret to this soup: let them get plenty of color in the pot before deglazing with the broth – this gives the broth a wonderfully sweet, smoky depth.
35 min
Under an hour
