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Chicken & Udon Noodle Soup

with Napa Cabbage & Dried Lime

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re putting a zesty spin on a comfort food classic. We’re making a chicken noodle soup with some of our favorite Asian touches: fresh Japanese udon noodles, sweet and salty Chinese hoisin sauce, ginger and cilantro. But chefs, the secret to our soup’s complex, incredible taste is dried lime. An essential flavoring ingredient in Middle Eastern cooking, this culinary gem has been sun-dried for weeks, resulting in a tangy, aromatic depth (and turning its green rind brown). Once it’s been used to season the soup, the dried lime can be discarded—its delicious work is done!

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Cut the chicken into bite-sized pieces and transfer to a dish. Thoroughly wash your hands, knife and cutting board after handling the chicken.

Start the soup:
2 Start the soup:

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the chicken and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the chicken is lightly browned and the ginger is fragrant.

Add the cabbage & dried lime:
3 Add the cabbage & dried lime:

Add the cabbage and dried lime to the pot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage has wilted and the chicken is just cooked through.

Finish the soup:
4 Finish the soup:

Add the demi-glace, hoisin sauce and 4 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, add the noodles. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume, the noodles are tender and the chicken is cooked through. Remove from heat.

Serve your dish:
5 Serve your dish:

Carefully remove and discard the dried lime from the pot. Season the finished soup with salt and pepper to taste. Divide between 2 bowls. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Cut the chicken into bite-sized pieces and transfer to a dish. Thoroughly wash your hands, knife and cutting board after handling the chicken.

2 Start the soup:

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the chicken and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the chicken is lightly browned and the ginger is fragrant.

Add the cabbage & dried lime:
3 Add the cabbage & dried lime:

Add the cabbage and dried lime to the pot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage has wilted and the chicken is just cooked through.

4 Finish the soup:

Add the demi-glace, hoisin sauce and 4 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, add the noodles. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume, the noodles are tender and the chicken is cooked through. Remove from heat.

Finish the soup:
Serve your dish:
5 Serve your dish:

Carefully remove and discard the dried lime from the pot. Season the finished soup with salt and pepper to taste. Divide between 2 bowls. Garnish with the cilantro. Enjoy!