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Udon Noodle Soup with Chicken & Shiitake Mushrooms

While I've often focused on the vegetarian meals I've been creating on this blog, I wanted to share tonight's increddddibly delicious yet SUPER simple meal, organic udon noodles with shiitake mushrooms, leftover roast chicken, ginger, garlic and scallions in an amazing broth. I adapted the recipe from The Woks of Life, and I must say the broth is the absolute star of the show, combining my normal homemade broth (I used veggie, not chicken) with dashi stock, something I make frequently for one of our favorite comfort foods, okonomiyaki, and a few other lovelies.

While we did use leftover roast chicken for this, I admit it really didn't add to the meal. As my transition further and further away from meat eating continues and my reduceatarian focus strengthens, I've become a keener chef, with a more discerning palate and less tolerance for food that does not serve me. While we recently invested in several locally raised pastured chickens, they still don't have the luscious, buttery flavor of the French Houdans we raised back on the farm, and because of their increased size, the one we just ate was far more full of the white meat we aren't huge fans of (heirloom pastured chickens are raised for 6 months as compared to the fast-growing non-heirloom breeds, which are raised for heft rather than taste, unfortunately). It's been a trip, considering how much I used to cook with chicken in past lives...and I am so glad for the evolution.


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