Udon Noodle Soup with Chicken and Green Onions (Tori Nanba Udon)

Ingredients:

• 450 g of skinless, boneless chicken breasts or thighs, cut into small pieces
• 6-8 fresh shiitake mushroom caps (make a cross-shaped cut on top with a knife)
• 450 g fresh, chilled or frozen udon noodles (read)
• 1/4 head of Chinese cabbage, diced into 2.5 cm cubes
• 8 tbsp. dashi broth
• 2 teaspoons of salt
• 3 tablespoons each of dark soy sauce and light soy sauce
• 2 tablespoons of sugar
• 2 tablespoons mirin sauce (rice wine)
• 6 green onions, cut into 5cm lengths and halved lengthwise along the stems

Preparation:

1. In a large saucepan, bring the dashi to a boil, then add the salt, soy sauce, sugar, and mirin. Stir to dissolve the ingredients, then bring the broth to a simmer and add the chicken pieces.
   
   Cook until the chicken is tender, about 10 minutes, skimming off any foam from the surface. Add the onion, mushrooms, and cabbage and cook for another 2-3 minutes.
2. Meanwhile, bring a large pot of unsalted water to a vigorous boil. Add the noodles, return to a boil, and cook, stirring occasionally, until tender, about 3 minutes.
   
   Strain the noodles through a colander and rinse under cold running water, mashing them to remove any starch from the surface. Serve immediately, placing the noodles in individual warmed deep bowls. Pour the hot broth over the noodles and top with the chicken pieces, onions, and mushrooms. Serve immediately.