Chicken-Udon Soup

Ingredients

• For the broth
• 1 package (3 1/2 oz) fresh shiitake mushrooms
• 4 cups low-sodium chicken broth
• 6 thin slices peeled fresh ginger
• 3 garlic cloves, crushed
• 1 green onion, cut into 2-inch pieces
• 1 star anise
• For the soup
• 6 oz dried udon noodles (whole-wheat if you can find them)
• 1 tablespoon avocado oil
• 2 teaspoons minced fresh ginger
• 1 garlic clove, minced
• 1/4 cup sake, dry sherry or dry white wine
• 2 cups shredded cooked chicken breast (about 8 oz)
• 2 heads baby bok choy, sliced
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons honey
• 1/4 cup sliced green onions

Steps

1. Pull the stems off the mushrooms and save them; slice the caps. Put the stems, broth, ginger slices, crushed garlic, green onion and star anise in a saucepan and bring to a boil. Cover and simmer 20 minutes.
2. Take the broth off the heat, let it stand 10 minutes, then strain it and discard the solids.
3. Cook the noodles according to the package, without salt. Drain and rinse with cold water.
4. Heat the avocado oil in a large saucepan over medium-high heat. Cook the sliced mushroom caps 2 minutes, then the minced ginger and garlic for 1 minute.
5. Add the sake and cook 4 minutes, scraping up the browned bits. Pour in the strained broth and bring to a boil.
6. Lower the heat and add the chicken, bok choy, soy sauce and honey. Simmer 2 minutes, until the bok choy is tender.
7. Divide the noodles among 4 bowls, ladle the soup over, and top with green onions.