Chicken Udon Soup

This recipe is one of my all time favourites as everyone loves it in our house (yippee, only one meal to cook!) and it is so super, super quick to make - half an hour and its ready!  It is from my most favourite recipe book, Vegie Smugglers (visit them at www.vegiesmugglers.com.au).  This series has so many delicious, quick, and easy options for all the family - you must get a copy!

Picture sourced from vegiesmugglers.com.au

Udon Soup

2 chicken stock cubes

3 tbsp soy sauce

3 tbsp mirin

1 tsp crushed ginger (fresh is best but bottled is ok)

2 tsp sugar

1/4 tsp ground white pepper

1 star anise (optional, but highly recommended)

500g chicken thigh fillets, fat trimmed

3/4 cup frozen peas

1 small carrot, peeled, cut into long matchsticks 

1/2 green capsicum, finely diced

Corn kernels from 2 ears of corn, kernels sliced off

260g packet of udon noodles

Pour 6 cups of water into a large sacepan and place over medium-high heat.  Add the stock cubes, soy, mirin, giner, sugar, pepper and star aniese (if using). Bring to a gentle boil.  Remove from the heat, add the chicken and cover.  Leave chicken to poad 10-15 minutes until just cooked through.

Remove the chicken and set aside to cool slightly.  Once it is cool enough to handle, slice the chicken into thin pieces.  

Return the pan to a low heat and bring to a simmer.  Add all of the vegetables and chicken and simmer for 4-5 minutes until the vegetables are cooked to your liking.

Meanwhile prepare the udon noodles according to the packet directions.  Divide between the bowls and pour soup over.

Serves 2 adults and 2 kids.