Chicken Udon Noodle Soup
As June ends, we are closing soup season in Malawi.
What I love about a great soup is the balance in flavors, even with a multitude of ingredients mixed together. If I’m being honest, lemons are behind that balance. So, for #GlobalApron this week, I chose lemon as my star ingredient. Though largely invisible, it provides the much-needed balance in our culinary endeavors.
Chicken Udon Noodle Soup
As June ends, we are closing soup season in Malawi.
What I love about a great soup is the balance in flavors, even with a multitude of ingredients mixed together. If I’m being honest, lemons are behind that balance. So, for #GlobalApron this week, I chose lemon as my star ingredient. Though largely invisible, it provides the much-needed balance in our culinary endeavors.
Cooking Instructions
- 1
Gather ingredients
- 2
Heat olive oil in a pot, sauté garlic, ginger, and minced onion until fragrant. Add in the mushrooms and cook until slightly wilted
- 3
Dissolve boullion cubes in the hot water to make chicken stock. Pour into the pot along with cayenne pepper. Bring to a boil over medium-high heat
- 4
Add chicken and carrots (add carrots much later if looking to maintain the crunch); reduce heat and simmer lightly for 10 - 15 minutes, or until the chicken is cooked
- 5
Add noodles and cook for 8 minutes or however long it takes to cook the noodles. Take off heat and stir in the lemon juice. Adjust seasoning as needed (you may not need to as bouillion cubes and chicken stock are usually salty)
- 6
Ladle soup into bowls. Garnish with green onion and enjoy hot
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