A comforting and flavorful udon soup with tender chicken and fresh vegetables.
Bring a large pot of water to a boil.
Ensure the water is at a rolling boil before adding the noodles for even cooking.
Add the udon noodles and cook until tender, about 10 minutes. Drain and set aside.
Stir the noodles occasionally to prevent them from sticking together.
Heat the canola oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the ginger and garlic, and sauté until fragrant, about 30 seconds.
Stir constantly to prevent the garlic from burning.
Add the chicken pieces and cook until lightly browned.
Cut the chicken into uniform pieces for even cooking.
Pour in the chicken broth, sake, and soy sauce. Bring to a simmer.
Taste the broth and adjust the seasoning if necessary.
Cover and simmer until the chicken is cooked through, about 10 minutes.
Ensure the chicken is fully cooked by checking its internal temperature.
Add the mushrooms, scallions, and carrots. Cook until the vegetables are tender, about 5 minutes.
Cut the vegetables into similar sizes for even cooking.
Stir in the cooked noodles and mix well.
Ensure the noodles are evenly coated with the broth.
Serve hot, garnished with fresh cilantro leaves.
Serve immediately to enjoy the soup at its best temperature.
