Frozen Chicken Udon Soup Kit
Frozen Chicken Udon Soup Kit
Ingredients
For the Soup Kits
- 560 grams Japanese udon noodles
- 32 ounces raw chicken thigh, cut into 1-inch pieces
- 8 cups snow white mushroom
- 8 cups napa cabbage, chopped into 1-inch pieces
- 4 tablespoons minced garlic
- 4 tablespoons miso paste
- 8 tablespoons soy sauce
- 2 teaspoons sesame oil
- 4 teaspoons black pepper
- 4 tablespoons onion powder
- 8 green onions, medium, thinly sliced
For Serving (per kit)
- 1 cup chicken bone broth
- 1 cup water
- as needed salt, to taste
Instructions
- 1
Chop the napa cabbage and chicken thighs into 1-inch pieces. Thinly slice the green onions.
⏱️ 10 min
- 2
In a large bowl, combine the minced garlic, miso paste, soy sauce, sesame oil, black pepper, and onion powder. This will be your sauce base.
⏱️ 5 min
- 3
Divide the sauce mixture evenly among four meal prep containers.
⏱️ 2 min
- 4
To each of the four meal prep containers, add 2 cups of snow white mushrooms, 8 ounces of chicken thigh pieces, 140 grams of Japanese udon noodles, 2 cups of napa cabbage, and 2 thinly sliced green onions.
⏱️ 3 min
- 5
Place lids on the containers and freeze them overnight (or for at least 8 hours).
⏱️ 480 min
- 6
When ready to eat, remove one frozen kit from the freezer. Remove the lid and microwave for 15 seconds to slightly loosen the frozen contents from the container.
⏱️ 1 min
- 7
In a pot on high heat, add 1 cup of chicken bone broth and 1 cup of water. Carefully add the loosened frozen soup kit to the pot.
⏱️ 1 min
- 8
Bring the mixture to a boil and continue to cook until the chicken is cooked through and the noodles and vegetables are tender. Stir occasionally to break up the frozen block.
⏱️ 13 min
- 9
Taste and add salt as needed. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Frozen Chicken Udon Soup Kit
For the Soup Kits
- 560 grams Japanese udon noodles
- 32 ounces raw chicken thigh, cut into 1-inch pieces
- 8 cups snow white mushroom
- 8 cups napa cabbage, chopped into 1-inch pieces
- 4 tablespoons minced garlic
- 4 tablespoons miso paste
- 8 tablespoons soy sauce
- 2 teaspoons sesame oil
- 4 teaspoons black pepper
- 4 tablespoons onion powder
- 8 green onions, medium, thinly sliced
For Serving (per kit)
- 1 cup chicken bone broth
- 1 cup water
- as needed salt, to taste
Instructions
- 1
Chop the napa cabbage and chicken thighs into 1-inch pieces. Thinly slice the green onions.
⏱️ 10 min - 2
In a large bowl, combine the minced garlic, miso paste, soy sauce, sesame oil, black pepper, and onion powder. This will be your sauce base.
⏱️ 5 min - 3
Divide the sauce mixture evenly among four meal prep containers.
⏱️ 2 min - 4
To each of the four meal prep containers, add 2 cups of snow white mushrooms, 8 ounces of chicken thigh pieces, 140 grams of Japanese udon noodles, 2 cups of napa cabbage, and 2 thinly sliced green onions.
⏱️ 3 min - 5
Place lids on the containers and freeze them overnight (or for at least 8 hours).
⏱️ 480 min - 6
When ready to eat, remove one frozen kit from the freezer. Remove the lid and microwave for 15 seconds to slightly loosen the frozen contents from the container.
⏱️ 1 min - 7
In a pot on high heat, add 1 cup of chicken bone broth and 1 cup of water. Carefully add the loosened frozen soup kit to the pot.
⏱️ 1 min - 8
Bring the mixture to a boil and continue to cook until the chicken is cooked through and the noodles and vegetables are tender. Stir occasionally to break up the frozen block.
⏱️ 13 min - 9
Taste and add salt as needed. Serve hot and enjoy!
⏱️ 1 min