Chicken Udon Soup with Bok Choy & Tofu
Serves 1
Directions
- 1Add chicken, half the scallions, ginger, garlic, mustard seeds, dried chilies, bay leaves, sugar, salt, pepper, chicken stock, and enough water to cover to a large pot.
- 2Bring to a simmer, cover, and cook until the chicken is very tender and easily pulls away from the bone.
- 3Remove the chicken and pull the meat from the bones, strain the broth, and return it to the pot.
- 4Add the pulled chicken, bok choy, tofu, and fresh lime juice to the pot.
- 5Simmer for a few minutes, then add the frozen udon noodles and cook until tender.
- 6Taste and adjust the seasoning as needed.
- 7Finish with fresh cilantro, sliced remaining scallions, and chili crisp.
Ingredients
- 6 whole chicken leg
- 4 cup chicken stock
- water
- 1 tbsp mustard seed
- 8-10 whole garlic clove
- 6-8 whole dried bay leaf
- 1 whole piece fresh ginger, roughly chopped, skin on
- 2 whole dried red chili
- 2 tsp sugar
- 2 tsp kosher or sea salt
- 1 tbsp freshly cracked black pepper
- 1 bunch scallion
- baby bok choy
- 8 oz extra-firm tofu, cubed
- 1 lb frozen udon noodles
- 1 whole lime juice
- fresh cilantro (optional)
- chili crisp (optional)
Equipment
large pot
Tips
- Use 3-4 fresh bay leaves if you don't have dried ones.
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