Umami Udon Noodle Soup with Chicken and Shrimp

Step 1

Slice chicken breast in half horizontally to create two thinner cutlets of even thickness.

Step 2

Slice mushroom caps into 1/4-inch-thick pieces. Slice green onions into thin rings, separating white and green parts.

Step 3

Pour water into a 4-quart pot. Stir in dashi powder, soy sauce, mirin, ginger slices, and minced garlic.

Step 4

Bring to a boil over medium-high heat, ~8 minutes. Once boiling, add mushroom slices and reduce heat to medium.

Step 5

Gently lay chicken cutlets into broth. Simmer without stirring for 7 minutes until chicken is firm to touch.

Step 6

Remove chicken cutlets to a cutting board. Let rest 2 minutes, then slice crosswise into 1/2-inch strips.

Step 7

Return broth to a gentle boil. Add shrimp and cook without stirring until they turn opaque pink, ~3 minutes.

Step 8

In a separate pot, bring salted water to a rolling boil. Add fresh udon noodles and stir gently to separate.

Step 9

Cook noodles for 2 minutes until just tender (fresh udon cooks fast), then drain in a colander.

Step 10

Divide noodles among four bowls. Ladle hot broth, shrimp, and mushrooms evenly over noodles.

Step 11

Top each bowl with sliced chicken, white parts of green onion, and a drizzle of sesame oil.

Step 12

Scatter green parts of green onion on top. Serve immediately.