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Peanutty-Miso Chicken Udon Soup

Peanutty-Miso Chicken Udon Soup

with Snow Peas, Mushrooms and Green Onions
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
750 kcal
Protein
: 
44g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Soy
  • Peanuts
  • Sesame
  • Sulphites
  • Tree nuts
  • Fish
  • Milk
  • Peanuts
  • Crustaceans
  • Egg
  • Soy
  • Sulphites
  • Sesame
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Udon Noodles

(Contains: Wheat May be present: Tree nuts, Fish, Milk, Peanuts, Crustaceans, Egg, Soy, Sulphites, Sesame, Mustard)

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)

2 unit(s)

Peanut Butter

(Contains: Peanuts)

30 g

Ginger

56 g

Snow Peas

270 g

Chicken Thighs

1 unit(s)

Green Onion

113 g

Mushrooms

11 g

Asian Sesame Blend

(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)

2 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

½ tsp

Sugar*

Calories750 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber7 g
Protein44 g
Cholesterol135 mg
Sodium2300 mg
Trans Fat0.1 g
Potassium900 mg
Calcium75 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Start prep
1
  • Before starting, wash and dry all produce.
  • Trim, then halve snow peas.
  • Peel, then mince or grate ginger.
  • Thinly slice green onion.
  • Cut mushrooms into 1/4-inch slices.
  • To a small bowl, add miso broth concentrate, soy sauce, ginger, peanut butter and 1/4 cup (1/2 cup) warm water. Whisk to combine. 
Prep and cook chicken
2
  • Pat dry chicken with paper towels. Season with Asian Sesame Blend, salt and pepper. Toss to coat.
  • Heat a large pot over medium.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear one side for 3 min. Flip chicken, then reduce heat to medium low and cover with lid. Cook for 3-4 min, until golden and cooked through.**
  • Transfer chicken to a plate. Cover to keep warm. (NOTE: Carefully wipe the pot clean if there are burnt bits!)
Cook veggies
3
  • Reheat the same pot over medium. 
  • When the pot is hot, add mushrooms and snow peas. Cook for 2-3 min, stirring occasionally, until tender-crisp. (TIP: Add a little extra oil to the pot to prevent sticking, if you like.)
  • Transfer to a bowl, then cover to keep warm.
Start soup
4
  • To the same pot, add 1 tbsp (2 tbsp) oil and miso-peanut butter mixture from step 1. Cook for 1 min, until fragrant.
  • Add 3 cups (6 cups) of water and chicken stock powder. Bring to a simmer. Once simmering, add noodles. Using tongs, gently loosen noodles. Let simmer for 2-3 min. 
  • Add mushrooms and snow peas. Let simmer for 1 min. Season with salt and pepper.
  • Meanwhile, slice chicken and set aside. Add any chicken resting juices into the pot. 
Finish and serve
5
  • Divide soup between bowls.
  • Top with sliced chicken.
  • Sprinkle green onions over top.

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