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–+ servings
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
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Ingredients

  • 2 servings Udon noodles
  • 4 oz (110g) Konjac
  • 1/2 breast (5.3 oz/approx. 150g) Chicken breast (skinless)
  • 1 Potato (small)
  • 1/2 Mushrooms
  • 1 stalk Green onion
  • 3 tbsp ORGANIC MISO WHITE

《A》

  • 1 cup (240ml) Chicken broth
  • 1 1/2 cups (360ml) Water
  • 1/2 piece Ginger (grated)

Nutrition Facts

Calories・216kcalCarbohydrates・43gProtein・8gFat・2gSaturated Fat・0.3gPolyunsaturated Fat・1gMonounsaturated Fat・0.3gCholesterol・3mgSodium・1426mgPotassium・924mgFiber・7gSugar・4gVitamin A・130IUVitamin C・25mgCalcium・68mgIron・2mg

Instructions

  • Cut the konjac in half horizontally, then slice into 1/2-inch pieces (about 1.3 cm). Parboil briefly in hot water.
  • Bring a pot of water to a boil, then add the udon noodles and cook until tender. Drain well.
  • Place the 3 ingredients of [A] in a pot, then add the konjac, bite-sized chicken, potato, carrot cut into quarter-moon slices, and sliced mushrooms. Simmer, skimming off any foam, until the ingredients are tender.
  • Turn off the heat and dissolve the miso into the soup. Taste and add salt if needed.
  • Divide the udon and soup into serving bowls and finish with chopped green onion.