Sweet Corn and Chicken Udon Soup
This recipe for Sweet Corn and Chicken Udon Soup is inspired by the flavors of childhood corn soups. That and samples of Fortune Udon Soup that I received for the JSL blogger contest. The original Indo-Chinese Sweet Corn Soup was ultimate comfort food for me. It arrived on the table with a choice of condiments – vinegar soaked chilies, soy sauce, and a chili garlic sauce. I loved to drop a little soy sauce into the soup and watch the dark salty liquid permeate into the light and pale soup.
Truth be told, even now when I think of Chinese food, I think of this wonderful corn soup that so made childhood special.
Now, I did not want to fuss with things like corn starch, but wanted a substantial meal so, I did just that. The Udon noodles helped with bridging the gap. A lot of corn, wholesome colorful veggies, a bit of chicken (this is optional) and noodles. There you have it a soup to come home to.
So JSL is a family owned business, bringing a variety of noodle products and wrappers. You can find their products in markets like, Hannaford, PriceRite, ShopRite, and Price Chopper. Now they have all kinds of fun stuff going on, such as a noodle club, and if you do want to try a sample of their noodles, follow the link. I love their cute Chef Yaki mascot. They have been posting the funnest of recipes, on their facebook, instagram and twitter feeds.
The noodles are partially cooked and fresh tasting, so they can be added in right at the last minute. Precisely what I did to get this soup in action.To make this soup, I used a lot of corn. In this case I used frozen organic corn and coarsely pureed the corn to make the broth. The chicken cooks along with the corn to add some additional flavor and gets shredded along the way. Then I added a whole bunch of fresh vegetables – carrots and bell peppers to be exact. And yes, this can be done in either the instant pot or your stove top.
To keep the soup vegetarian skip the chicken, through in some dried shitake mushrooms with the corn. See I am easy that way. My wildcard ingredient here is ginger and I absolutely loved what it did for the flavors. So, do not leave it out. Another satisfying creation to keep the winter meals delicious and cozy. And for the husband, I soaked a batch of chilies in vinegar. Why mess with a tested concept.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!
PrintSweet Corn and Chicken Udon Soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 4
A hearty sweet corn, chicken and udon noodle soup, using a few a simple ingredients.
Ingredients
3 cups frozen or fresh corn kernels2 cups water
1 tablespoon freshly grated ginger
1 and 1/2 teaspoons salt or to taste
1 teaspoon freshly ground black pepper
1 and 1/2 teaspoons sugar
1 tablespoon soy sauce
1 or 2 chicken thighs (1/2 pound chicken)
1 red bell pepper, halved and thinly sliced
1 green bell pepper, halved and thinly sliced
2 medium carrots, peeled and shredded
1 package JSL Fortune Udon Mushroom Noodles (see note)
3 scallions very finely sliced
1 tablespoon chopped cilantro
Instructions
Place the corn, water, ginger, salt, black pepper, sugar and soy sauce in a pan. You can add in the tastemaker (if using packaged noodles) at this time as well. Add in the chicken.Bring to a simmer and cover and cook on medium heat for 15 minutes. Remove the chicken and shred the chicken and set aside.
Puree the corn coarsely using an immersion blender. Turn the heat back on. Add in the red and green bell peppers, shredded carrots, and the chicken. Stir in the noodles adding in more water (upto 1/2 cup) if needed. Simmer for 3 minutes.
Turn off the heat, garnish with the chopped scallions and cilantro and serve.
Notes
You can use 1/2 cup of dried mushrooms instead of the chicken.
You can substitute 4 oz of dried udon noodles instead of the fortune brand.
For Instant Pot
Add in the corn chicken and seasons and set to 2 minutes of pressure and release pressure after 4 minutes.
Shred the chicken and puree the corn using an immersion blender.
Turn the instant pot back on to saute mode. Add in the red and green bell peppers, shredded carrots, and the chicken. Stir in the noodles adding in more water (upto 1/2 cup) if needed. Simmer for 3 minutes.
Turn off the heat, garnish with the chopped scallions and cilantro and serve.
The post Sweet Corn and Chicken Udon Soup appeared first on Spice Chronicles.
