You can never have too many main course recipes, so give Chicken-Udon Soup a try. This recipe serves 4. One serving contains 347 calories, 27g of protein, and 10g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a dairy free diet. If you have canolan oil, lower-sodium chicken broth, ginger, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 2 minutes.
Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside.
Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
Cook udon noodles according to package directions, omitting salt and fat.
Drain and rinse with cold water; drain well.
Heat a large saucepan over medium-high heat.
Add canola oil to pan; swirl to coat.
Add reserved sliced mushroom caps to pan, and saut for 2 minutes.
Add minced ginger and minced garlic; saut for 1 minute.
Add sake, and cook for 4 minutes, scraping pan to loosen browned bits.
Add stock to pan. Bring to a boil, and reduce heat to medium-low.
Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls.
Add 1 1/2 cups soup to each bowl.
Sprinkle each serving with 1 tablespoon green onions.