I was impressed by this Udon Chicken soup, but deviated enough from the recipe that I thought I would document.
Here is the original recipe.
For broth I used a few cups of chicken stock, few cups of water, leftover mushroom soaking liquid, and the additions indicated in the recipe: 2 tsp soy sauce, 2 tsp mirin, 1 tsp sugar. I didn't have dashi.
Once boiling, add bite size chicken pieces, cook a few minutes.
Added chopped turnips, slice shitake mushrooms (previously dried), chopped leeks (as I was out of scallions) and at the end, the chopped turnip greens.
Serve on top of cooked Udon noodles.
Truly flavorful. The mushroom liquid/mushrooms, mirin and soy provide the flavor profile.
