Ingredients
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- Salt and pepper to taste
- 5 cups low-sodium chicken broth
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 8 ounces mushrooms shiitake or button, sliced
- 1 medium carrot thinly sliced
- 4 cups napa cabbage chopped
- 2 packs fresh udon noodles about 16 ounces total
- 2 green onions sliced (keep white parts for cooking and green parts for garnish)
Instructions
- Heat canola oil in a large pot over medium heat. Add the chicken pieces and season lightly with salt and pepper. Sear until the chicken is lightly browned, about 3-4 minutes.
- Add the chicken broth to the pot along with the minced garlic, ginger, soy sauce, and mirin. Allow it to gently simmer. Incorporate the mushrooms and carrots, then cook for approximately 10 minutes until the vegetables begin to soften.
- Add the chopped napa cabbage and udon noodles. Cook for 2 to 3 minutes until the noodles are heated through and the cabbage is tender. Stir in the white parts of the green onions and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with the green parts of the green onions. Serve hot and enjoy!