Udon Noodle Soup with Vegetables and Grilled Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 39.68 g | (40 %) | ||
| Fat | 4.94 g | (4 %) | ||
| Carbohydrates | 58.11 g | (39 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 3.75 g | (13 %) |
| Vitamin A | 184.58 mg | (23,073 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 0.35 mg | (3 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.83 mg | (182 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 142.24 μg | (47 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 1.01 μg | (2 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 22.37 mg | (24 %) | ||
| Potassium | 1,110.1 mg | (28 %) | ||
| Calcium | 82.58 mg | (8 %) | ||
| Magnesium | 145.27 mg | (48 %) | ||
| Iron | 5.08 mg | (34 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 3.85 mg | (48 %) | ||
| Saturated fatty acids | 0.93 g | |||
| Cholesterol | 73.1 mg |
Ingredients
- Ingredients
- 50 grams dried shiitake mushrooms
- 4 Tbsps Teriyaki sauce
- 2 Tbsps sugar
- 4 skinless, boneless Chicken breasts
- 2 Tbsps soy sauce
- 220 grams Udon Noodle
- 1 sm jar Bamboo shoots
- 4 small Japanese Beets (or other small turnips)
- 150 grams Bok Choy
- salt
- freshly ground peppers
- 1 Tbsp finely chopped, fresh Coriander
- 2 scallions
Preparation steps
Soak the mushrooms in cool water to cover for 1-2 hours. Lift the mushrooms out of the water and reserve the soaking water. Strain the soaking water through a fine-meshed sieve.
In a bowl, stir together the teriyaki sauce, sugar and 2 tablespoons of the soaking water. Cut the chicken breasts in half lengthwise and place in the teriyaki marinade.
Rinse and peel the vegetables as needed and coarsely chop.
Cook the noodles according to package directions. In a saucepan, bring the remaining soaking water, 2 liters (approximately 2 quarts) of water, the soy sauce, mushrooms and bamboo shoots to a boil, add the rest of the vegetables and simmer 5 minutes.
Meanwhile heat the grill to high, lightly oil the grates and grill the chicken until golden brown, turning it as it cooks, about 2 minutes.
Thinly slice the scallions. Divide the noodles and vegetables among bowls, spoon the vegetable cooking broth over and top with the chicken, cilantro and scallions.
