My homemade Chicken Udon Noodle Soup

8 cups of Dashi
2 tsp Kosher salt
3 tbsp each dark soy sauce & light soy sauce
2 tbsp sugar
2 tbsp mirin
1 lb boneless skinless chicken breast, cut into bite-sized pieces
6 green onions (scallions) diced
1 lb bean sprouts
1 lb fresh udon noodles
optional: 1/4 head Napa cabbage cut up 1in square

In a large pot, bring dashi just to a boil, then add th esalt, soy sauces, sugar and mirin. Sitr to dissovle, then bring the broth back to a gentel boil, and add the chicken pieces Simmer until the chicken is tender, about 10 minutes, skimming off any foam. Add the onions, mushrooms bean spouts, and simmer another 2-4 minutes. (Optional, add cabbage at this time, as well.)

Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 mintues. Drain the noodles in a colander and rinse under cold running water whle rubbing noodles to remove surface startch.

Serve immediately, placing noodles in individual warm, deep bowls. Laddle hot broth over noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles.

Eat and enjoy!

Serving Size: 8 servings of 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user BDENSMORE1.