Saturday, January 30, 2010

Miso Udon Soup with Chicken

Now that Kimi attends school, I need to prepare easy, 1 pot-meals for him in the morning before sending him to school so that when we come home, he has lunch ready.

Frankly, 2 hours is such a rush! It is really not even 2 hours considering the drive, settling Kimi in school, etc.

Hence, I'm always on the look for easy cook (max 20min prep time in kitchen), thermal pot meals. This is 1 recipe I came up with which Kimi loves and we have this at least once a week. For the moment, I more often than ever, guiltily, repeat lunch meals.

I like how the addition of chicken drumstick and vegetables make the soup thick and tasty! I recently found another kind of noodles which is something like a soba that is made from 5 grains and is greyish brown in colour. This is definitely more heathly and Kimi loves this noodle. I got mine from Sheng Siong Supermarket. Like udon, it comes in a bag of 3 individual packs. Will update with pix the next time!

Ingredients (for 2 person)
  • 2 chicken drumstick skinless (small)
  • 1 corn cut into sections
  • 1-2 pcs of Wawa vegetable OR some Long Chinese Cabbage
  • 1/3 cube of Maggi No MSG Chicken Cube
  • 2-3 tbsp of Miso
  • 1-2 pack of Udon noodles or any other desired noodles
Optional ingredients
  • Mushrooms
  • Tau pok
  • Egg tofu
  • Etc, the list in endless .... :)
Method
  1. Bring water ( 1-1.2litres) to boil and add chix cube
  2. Use the hot water boiling in the pot to soak miso and stir well before adding back to pot
  3. Add corn and chicken
  4. Let it boil for 10-15mins and add cabbage and continue to boil for another 5-10mins
  5. Taste soup and add more miso if not tasty enough (pls go easy, use a little blob each time)
  6. Transfer to thermal pot and add pre-sliced tofu on top of soup
  7. Place udon with warm water in upper layer and cover up
  8. Serve after 2-3 hours or more. Remember to rinse udon in cold water to remove starch before serving.
  9. Shave corn and remove the soft tender meat from the chicken drumstick and serve.
  10. ENJOY!!
Notes
  • Pls taste/test your miso before use as different miso have different degree of saltiness. I personally like the plastic bag pack I bought from NTUC that has a 'little monk' cartoon on it at a corner.
  • If using mushroom or taupok, can add in together with corn and chicken.
  • When ready to eat and you have used the egg tofu, pls remember to use a ladle to slowly scoop up the tofu and place it in another plate before you dig into the soup so that the tofu retains its shape
  • If you don't like noodles of any sort, this goes well with rice too!

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