Udon Soup

This recipe was started by a wonderful friend. I have since changed it - rather a lot. This is because I'm not a fish fan; my spouse doesn't like mushrooms; and we decided to take daikon out (I think this was to emphasize the udon - which is amazing in Japan).

I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.

Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.

Udon Soup

1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot

Directions:

1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.