There are never any leftovers when making this stuffed steak! Serve the sauce from the pan with the steak slices.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 ½ (32 fluid ounce) containers chicken stock
- 1 tablespoon minced fresh ginger root
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1 large cooked skinless, boneless chicken breast, chopped
- 1 head bok choy, chopped
- ¼ cup dried shiitake mushrooms
- 2 (7 ounce) packages dried udon noodles
- ½ cup mung bean sprouts
- 1 green onion, sliced diagonally
- 2 tablespoons dried minced onion
- 1 tablespoon chopped fresh cilantro
Instructions
- Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes. Add noodles and cook for 4 minutes.
- Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 1775 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! I love both udon and bok choy. Great soup.
I made it. It was amazing. Had to adapt the stock measurement because I couldn’t measure so I went by taste. But came out really good. Thank you
I used chick schnitzel and powdered onion and I think it’s soooo supper yummy I cook it all the time now
Super fast and tasty. I use rotisserie chicken to make it even quicker. I also sauté the garlic and ginger briefly in olive oil at the beginning before adding the stock, season with fish sauce at the end, and add a squeeze of lemon and lime juice.
Love this, with a few simple modifications. For a double batch I started with 1 tbsp oil (medium heat), and added 2 heaping tsps of chili powder, 1/2 tsp of white pepper, 1 tsp salt and 1 tbsp minced garlic (in that order). Stir consistently for about 1 minute until fragrant, then add 1 tbsp minced ginger. Stir for another minute (don’t let the garlic burn!). Add 2 cartons low sodium chicken broth and bring to boil. Add another 1 tbsp ginger, the salt to taste. Add bok choy, fresh mushrooms (about 1 cup chopped), rotisserie chicken (about 2 cups chopped). Simmer for 4 minutes, then add 14 oz Ka-me udon noodles. Simmer additional 4 minutes, then add bean sprouts!
I swapped the noodles out for lo-mein noodles, since we find udon a little tooo chunky, otherwise made as written. It was delicious! Will definitely make again.
Delicious! I ended up adding the extra 1/2 carton of chicken stock because of how much the noodles absorbed, but the recipe was great, and a pleaser for my whole family.