Teriyaki Chicken Noodle Soup (Print Version)

# Ingredients:

01 - 1 cup low-sodium soy sauce.
02 - 1/4 cup light brown sugar.
03 - 1/4 cup mirin.
04 - 1 tablespoon grated fresh ginger.
05 - 2 teaspoons grated garlic.
06 - 1 1/2 pounds chicken thighs.
07 - 2 packages instant udon noodles.
08 - 4 medium scallions.
09 - 3 tablespoons grapeseed oil.
10 - 6 cups low-sodium chicken broth.
11 - 3 bunches baby bok choy.
12 - 1 cup sliced mushrooms.

# Instructions:

01 - Mix soy sauce, sugar, mirin, ginger, garlic. Add chicken and marinate 20-60 minutes.
02 - Prepare udon according to package directions.
03 - Drain chicken (reserve 1/4 cup marinade), brown in nonstick pan 4-5 minutes per side.
04 - Sauté scallions, add reserved marinade and broth. Bring to boil.
05 - Add shredded chicken, bok choy and mushrooms. Simmer 3-5 minutes covered.
06 - Add noodles, garnish with scallion greens and serve.

# Notes:

01 - Don't marinate over 1 hour.
02 - Use nonstick pan for chicken.
03 - Keeps 4 days refrigerated.

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