Chicken Udon Noodle Soup Recipe

For the Dashi:

1. Cut the kombu sheet into the required size with a kitchen scissor. Wipe the kelp piece clean with a damp folded kitchen paper towel.
2. Place the kombu square into your pan and top with the water.
3. Allow the kombu to soak for at least 30 minutes. The longer you keep it to soak, the better, e.g., overnight.
4. Take the pan to the heat and keep over a medium heat setting, cover. Bring it to a boiling point and take out the kelp sheet. Keep the kombu kelp aside (it can be cut into strips and eaten in a salad or use it as a ramen topping).
5. Turn off the heat and stir in all the katsuobushi (bonito flakes).
6. Cover the pan and wait for the katsuobushi to fall to the bottom of the pan.
7. Place a large fine mash strainer over a bowl and strain your awase dashi. Discard the bonito flakes.

For the Shredded Chicken:

1. Prepare your clean chicken breast and trimm off any tiny bone parts or anything that you don't want on your chicken. For example, we like to remove the membrane skin and white fats.
2. Sprinkle and rub salt and sugar on both sides of the chicken breast.
3. Place the chicken breast into a small to medium-sized pot and pour the sake or vodka over the chicken together with the water.
4. Keep on a medium-high flame to gradually heat the water. Simmer chicken covered for about 15 minutes, or until the chicken breast appears cooked through.
5. Take the chicken out of the chicken stock on a clean surface and shred it with your fingers or two forks and keep aside for later. Keep the stock aside, do not discard!

To Assemble:

1. Combine dashi and chicken stock in a pan and bring to the boiling point. Skim off excess foam.
2. Take from the heat once it's boiling and stir in sugar, salt, and soy sauce.
3. Boil udon noodles in water as per package instructions.
4. Chop or slice the green onion.
5. Place noodles in a serving bowl, top with shredded chicken, green onion and pour chicken dashi soup stock over that. Serve hot.