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Ginger and chicken udon noodle soup

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 litre Massel chicken style liquid stock
  • 1 tablespoon 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


  • 1
    Combine stock, soy sauce and ginger in a large saucepan. Bring to the boil over medium-high heat. Add chicken. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes or until chicken is cooked through. Transfer chicken to a plate.
  • 2
    Return stock to medium-high heat. Bring to a simmer. Add noodles. Cook for 2 minutes or until softened. Add pak choy. Cook, stirring, until wilted.
  • 3
    Thinly slice chicken. Add chicken to hot soup just before serving.

Source: taste.com.au


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