Chicken & Udon Noodle Soup with Napa Cabbage & Dried Lime

Chicken & Udon Noodle Soup

with Napa Cabbage & Dried Lime

20 MIN
2 Servings
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From the Test Kitchen

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!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. 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!