Ginger and chicken udon noodle soup
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Hey everyone, I hope you are having an amazing day today.Hello everybody, it is Jim, pleasing gratifying to my recipe page. Today, we’re going to make a distinctive dish, Ginger and chicken udon noodle soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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To begin later this recipe, we must prepare a few components. You can have Ginger and chicken udon noodle soup using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ginger and chicken udon noodle soup:
- 1 litre Massel chicken style liquid accrual
- 1 tbsp soy sauce
- 3cm piece fresh ginger, peeled, finely grated
- 500g chicken breast fillets
- 3 x 200g packets shelf-fresh udon noodles
- 1 bunch baby pak choy, trimmed, halved lengthways
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Instructions to make Ginger and chicken udon noodle soup:
- tote up combine savings account stock, soy sauce and ginger in a large saucepan. Bring to the boil exceeding medium-high heat. mount occurring chicken. cut heat to low. Simmer, covered, for 10 minutes. separate from heat. Stand, covered, for 10 minutes or until chicken is cooked through. Transfer chicken to a plate.
- Return heap to medium-high heat. Bring to a simmer. mount up noodles. Cook for 2 minutes or until softened. accumulate pak choy. Cook, stirring, until wilted.
- Thinly slice chicken. mount up chicken to hot soup just yet to be serving.
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