Chicken Udon Noodle Soup
Soulful broth, soft noodles, and crispy chicken infused with the calming aromas of star anise, cinnamon, and cilantro make this low sodium soup a favorite lunchtime treat!
Ingredients
- 2 tbsp olive oil
- ¼ cup tempura batter (or flour)
- 2 tbs corn meal
- ½ tsp Savory Garlic NutraSalt
- 2 chicken tenderloins
- 2 – 2 ½ cups low sodium chicken broth (or low sodium vegetable broth)
- 1 star anise
- 1 cinnamon stick
- 1 7oz udon noodle soup package (flavoring packet discarded)
- 1 tsp cilantro, chopped
- cracked peppercorn, to taste
Directions
- Combine tempura batter, corn meal and Savory Garlic NutraSalt in a small bowl and mix well.
- Heat the olive oil in a small frying pan over medium heat.
- Dredge the chicken, coating well, in batter mixture and add to frying pan.
- Cook the chicken 4-5 minutes on each side or until chicken is thoroughly cooked and crispy on the outside (the batter should turn golden brown). Remove chicken from heat and set aside.
- Add the chicken broth, star anise and cinnamon to a medium sauce pan and bring to a low boil for 10 minutes.
- Add the noodles to the broth and cook for 2 more minutes.
- Pour the noodle soup into a bowl and remove the anise & cinnamon stick.
- Gently place the fried chicken on top of the noodles.
- Garnish with cilantro and cracked peppercorn.