Japanese Noodle Soup

Udon noodles are a lovely fat white Japanese rice noodle. I’m still not sure how they can be all soft and fresh looking but come in packs that don’t need refrigerating. Noodle magic? They are brilliant to have on hand for a quick meal. Just add in some some soy sauce lemon and baby spinach for a deeply satisfying nutritious dinner!

Japanese noodle soup with spinach
serves 2

Ingredients:
1 chicken breast, finely sliced into ribbons
1 can of broth (vegetable or chicken)
2 tablespoons soy sauce
1 packet udon noodles (7oz or 200g)
1 packet baby spinach leaves or 1 small bunch english spinach
lemon juice

Directions:
(Do directions 1. and 2. simultaneously)
1. Boil water. Cook noodles according to package directions. Drain.
2. Bring 1 can of broth to the boil in a medium saucepan. Add chicken and simmer for 1-2 minutes or until cooked. Scoop out chicken with a slotted spoon and divide between 2 bowls.



Return broth to the heat and add noodles.
Add soy and spinach. Stir to break up the noodles and let the spinach wilt. You might need to add the spinach in batches. Don’t worry it will fit in as it wilts.


Add 1 tablespoon lemon juice, stir and taste. Keep adding lemon until it tastes fresh and zesty. Pour soup over the chicken and serve hot.

Serve with fried rice and create an Asian Inspired meal!