Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken, mushrooms and udon. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chicken, mushrooms and udon is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken, mushrooms and udon is something which I’ve loved my whole life.

My udon noodle soup uses a mixture of chicken broth and dashi stock as the base. Then, I seared marinated chicken and caramelized shiitake mushrooms, because why not? When placed on top of the noodles, this mixture gives the soup that rich, savory flavor that I'm looking for in any and every.

To get started with this recipe, we have to prepare a few components. You can cook chicken, mushrooms and udon using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken, mushrooms and udon:

1. Prepare 1 shallot, sliced thinly
2. Get 2 tbsp white balsamic vinegar
3. Take 1 tbsp fish sauce
4. Make ready 1 tbsp soy sauce
5. Get 1 tbsp Maggi seasoning
6. Take 3 tbsp extra virgin olive oil
7. Get 1/2 tsp salt
8. Make ready 1/2 tsp dried red pepper flakes
9. Make ready 1 lb assorted mushrooms, sliced
10. Prepare 2-7 oz packages or precooked udon noodles
11. Make ready 1/2 lb cooked roast chicken, chopped
12. Take 1 handful cilantro, chopped

Leave noodles to stand for a few minutes and tease. This chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy-ginger broth. It's simple to make your own homemade soup base by infusing fresh ginger, garlic, and mushroom stems to some chicken broth.

Steps to make Chicken, mushrooms and udon:

1. Make a marinade by combining the shallot, balsamic vinegar, fish sauce, soy sauce, Maggi, olive oil, salt and pepper flakes in a large mixing bowl. Put a medium pot of water on high heat.
2. Add a splash of olive oil to a large non-stick pan on medium-high heat. Saute the mushrooms until they've given up their water and turned dark brown, about 10 - 15 minutes. Halfway through cooking the mushrooms, if the pot of water is boiling, add the udon noodles and cook for 3 to 4 minutes, or until they separate on their own.
3. Add the chicken to the pan of mushrooms. Toss the udon noodles in the marinade, then pour both into the mushroom pan as well. Stir everything together and let cook for 5 minutes. Stir in the cilantro before serving.

Quick and easy Chicken Mushroom Udon Soup with minimum prep work. It is light, tasty, and satisfying. Here in the Upper Midwest, spring hasn't quite sprung yet. Between the deep freeze of winter and May flowers, we tend to steer an uneven path with blustery days aplenty. Save half the chicken for miso soup.

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