Chicken Udon Soup ala Hototay
This summer made us realize we need to lose weight. Pag sumikip ang mga damit, yun na yun. Hindi pa naman bagay sa summer clothes ang namumutok na bilbil. The plan is… go back to regular exercise and a low carb diet menu. Sort of. More veggies, less rice.
With this latest challenge, I accidentally concocted this Udon soup ala-hototay. Sarap.
2 Chicken breast
1 onion, peeled
1 Carrot, diced
A handful of green beans, cut diagonally into thin slices
Pechay, cut thinly
120g Udon noodles
Freshly ground pepper
Stalks of chives, cut into rings
Fried, crispy onion
Cooked chicken liver, sliced thinly (optional)
Add chicken breast to a pot of boiling water. Bring to boil. Add peppercorns and salt and simmer to make stock until chicken is cooked. Remove chicken from the pot and set aside.
Continue boiling the chicken stock. Add onion and carrots and simmer while deboning the cooled chicken. Discard the bones. Sprinkle salt and pepper if desired and set aside.
Season soup with salt and pepper. Add udon to stock and cover with a lid. Simmer for about 5 minutes or until udon is almost cooked. Throw in sliced beans and cover. Simmer for another 3 minutes. By this time, udon is al dente. Turn off heat. Add the sliced pechay and cover with a lid for another minute until pechay is cooked.
Microwave chicken meat for a minute.
Arrange noodles and veggies in a bowl. Top it up with chicken meat and sliced liver. Pour hot soup and crack an egg on top. Garnish with chives and crispy onion.
(Note that I didn’t chop the onion for the chicken stock. This way, it’s easier to discard the onion afterwards. Kiddo is “onion-lergic”.)