A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Tori Nanban Udon | Japanese Chicken Soup with Udon Noodles
(0)
25 min
Quick
Gurkerl Küche
Ein wärmender japanischer Klassiker für kühle Herbsttage: Tori Nanban Udon vereint saftig angebratene Hendlstücke und karamellisierte Jungzwiebeln mit dicken, samtigen Udon-Nudeln in einer herrlich aromatischen Soja-Brühe. Schnell zubereitet und echtes Seelenfutter!
Preparation method
Preparation & Searing
Pat the chicken thighs dry and cut them into bite-sized pieces. Wash the spring onions and cut into approx. 3–4 cm pieces (finely slice a little of the green tops and set aside for garnish later). Peel the ginger and slice thinly. Clean the shiitake mushrooms and cut them into strips.
Heat the vegetable oil in a pan or directly in the soup pot. Add the chicken pieces and sear over medium to high heat on both sides until golden brown and slightly crispy (approx. 4–5 minutes).
Add the spring onion pieces and shiitake mushrooms to the chicken in the pan and sauté for 2–3 minutes, until the onions are lightly browned at the edges and develop their sweet, roasted aroma.
Chef's tip
Sweet and savory balance: The harmonious combination of savory soy sauce and a hint of cane sugar creates the typical Japanese flavor profile ('Amakara'). If you like, you can further refine the broth with a splash of rice vinegar or mirin.
Roasted aromas are key: Searing the chicken pieces and spring onions gives Tori Nanban its characteristic depth of flavor. The slightly charred spots give the broth a wonderfully well-rounded note.
Ingredients
Discover also
We Also Recommend
Show all
150 min
Masterpiece
French Burgundy Mushroom Soup | With Red Wine & King Oyster Mushrooms
Gurkerl Küche
Tyrolean Beef and Cabbage Stew | Hearty Alpine Stew with Savoy Cabbage
Gurkerl Küche
Waldviertel Plum and Beef Stew | Tenderly braised in root vegetable stock
Gurkerl Küche
