Like most udon dishes, this one is made with a broth. It takes a little time to really develop the flavors so plan on simmering this for at least. a couple of hours.
- 32 oz. chicken broth or stock (Not low sodium)
- 2 - 3 Tablespoons chili crisps
- 1 large onion, sliced
- 4 cups mushrooms, sliced - a mix of oyster & shitaake
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon lemon pepper
- salt and pepper to taste
- 3 - 4 large boneless chicken breasts
- 3 - 4 medium baby bok choy, sliced
- 1 pound udon noodles (usually in the produce section of the market)
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Place all the broth ingredients into a large pot. Bring it to a boil, then reduce the heat to low and simmer, covered, for about 90 minutes or two hours. Check it often and add more water if too much evaporates.
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Next, place the chicken breasts in the broth, cover and simmer for about 20 to 25 minutes.
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Add the bok choy and the noodles to the mix, cover and simmer again for about 15 minutes. The bok choy should be soft and bright green, the noodles tender and the chicken cooked though.
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Remove the chicken to a strainer and let it cool just a few minutes. Slice the breasts about 1/2 to 3/4 inch thick.
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To serve, place some noodles, bok choy and chicken in a bowl. Ladle some broth over it all, making sure to add onions and mushrooms to the bowl.
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Serve it hot and enjoy!
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