My version is (I assume) much easier than the delicious Chicken and Noodle Soup served at the Tea House in the basement of the Grand Hotel in Taipei during the 1980’s. The broth is very light and scented with rich sesame oil. Use a low-salt or salt-free stock as soy sauce is quite salty.Koyo Udon
3 cups (two 14-oz cans is okay) best-quality chicken stock
One large boneless, skinless chicken breast half
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1 teaspoon sesame oil (plus additional as a garnish, if desired)
3 ozs dried udon or spaghetti noodles,
cooked according to package directions
2 handfuls fresh baby spinach leaves
1 green onion, sliced fine
Heat the stock in a medium sauce pan with the chicken breast. Poach the chicken, covered, for ten to fifteen minutes, or until just cooked through. Remove stock from heat. Place the cooked chicken breast on a plate and, using two forks, shred the meat. Cover with foil to keep warm.
Meanwhile, cook the noodles according to package directions.
Add the soy sauce, dry sherry and sesame oil to the chicken stock. Stir to combine. Heat stock to simmer.
Divide the fresh (uncooked) spinach leaves between two large soup bowls:
Divide the drained noodles between the two soup bowls:
Divide the shredded chicken between the two soup bowls:
Finally, ladle the hot broth over the spinach, noodles and chicken. Garnish with sliced green onion. Serve sesame oil at the table for additional drizzling, if desired:
The hot broth will cook the spinach leaves and the entire dish comes together to a fragrant bowl of happiness!