Chicken-Udon Soup

Ingredients

• 1 tablespoon canola oil 
• 8 ounces chicken shredded cooked
• 1.5 inch ginger fresh peeled
• 2 teaspoons ginger fresh minced peeled
• 3.5 ounce mushroom caps fresh
• 1  garlic clove minced
• 3  garlic clove crushed
• 1  spring onion cut into 2-inch pieces
• 0.3 cup spring onion 
• 1 tablespoon honey 
• 0.3 teaspoon kosher salt 
• 4 cups beef broth fat-free
• 1 tablespoon soy sauce 
• 0.3 cup wine dry white (rice wine)
• 1  star anise 
• 6 ounces udon noodles dried thick ( Japanese wheat noodles)

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside.
2. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Remove from heat.
4. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
5. Cook udon noodles according to package directions, omitting salt and fat.
6. Drain and rinse with cold water; drain well.
7. Heat a large saucepan over medium-high heat.
8. Add canola oil to pan; swirl to coat.
9. Add reserved sliced mushroom caps to pan, and saut for 2 minutes.
10. Add minced ginger and minced garlic; saut for 1 minute.
11. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits.
12. Add stock to pan. Bring to a boil, and reduce heat to medium-low.
13. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls.
14. Add 1 1/2 cups soup to each bowl.
15. Sprinkle each serving with 1 tablespoon green onions.