In my continued effort to learn how to cook, I decided to make make a chicken udon soup tonight. The initial inspiration for this endeavor came to me while shopping at Whole Foods last night. I spotted dried udon in the international aisle and simply knew that I had to buy the noodles and make some form of dish out of them.
What to make initially confused me, but I eventually decided that chicken would be an appropriate addition to the soup. To add a bit more substance, I also got baby carrots and fresh parsley. I would have probably also bought mushrooms to add if I wasn’t suspicious that my boyfriend’s finicky palate would reject them.
With ingredients in hand, I was confused with what to do with them. The udon seemed easy enough with friendly instructions on the side of the package commanding me to boil the noodles for seven minutes for best results. How to cook the chicken in such a way to give it flavor and not dry it out before combining it with the rest of the ingredients was more confusing.
I ultimately decided to saute the chicken in olive oil. I then combined the chicken, noodles, carrots and parsley in a pot, cooking for slightly longer then serving.
After taste testing my results, I was overall pleased. The main thing I would do differently in creating the dish in the future is adding more salt. Chicken alone did not prove as flavorful as I had hoped for the broth.