Udon Noodle Soup with Mushrooms and Kale

I created this soup the other night to use up some shiitake mushrooms in the fridge. I happened to have udon noodles and decided to have a go at some Japanese-style soup. It came out SO GOOD. When I first tasted the broth, I was sure I had recreated Ramen, with which I had an unhealthy obsession during my teenage years. I would make Ramen every single day after school. Seriously. After eating more, I decided it didn't taste as much like Ramen as I thought but it was still amazing. And really easy! And fast!

Udon Noodle Soup with Mushrooms and Kale

1 cup chicken breast, diced (or tofu)

1 tbsp sesame oil

7 oz. shiitake mushrooms, stems removed and thinly sliced

2 garlic cloves, minced

2 tsp grated fresh ginger

1 jalepeno, minced

3 cups chicken or vegetable broth

3 cups water

2 tbsp fish sauce

1 star anise

1 bay leaf

udon noodles (as much as you want!)

2 cups chopped kale

3 scallions, thinly sliced

soy sauce and sri racha, for serving

Heat the sesame oil in a large, high-sided cast-iron pan or a soup pot. Cook the chicken until browned, about 3 minutes. Add the mushrooms and cook until juices are released and reduced to almost nothing. Add the garlic, ginger, and jalepeno and saut° for another minute or so.

Add the broth, water, fish sauce, star anise, and bay leaf. Bring to a boil, reduce heat, and simmer for about 5 minutes. Add the udon noodles and kale. Bring back to a boil and simmer for another 3-4 minutes, until noodles are soft and kale is wilted. Add the scallions and soy sauce or salt, if needed. Serve with sri racha and additional soy sauce.