Chicken-Udon Soup

• 1 (3 1/2-ounce) package fresh shiitake mushrooms
• 6 (1/4-inch) slices peeled fresh ginger
• 3 garlic cloves, crushed
• 1 green onion, cut into 2-inch pieces
• 1 star anise
• 6 ounces dried udon noodles (thick Japanese wheat noodles)
• 1 tablespoon canola oil
• 2 teaspoons minced peeled fresh ginger
• 1 garlic clove, minced
• 1/4 cup sake (rice wine) or sherry or dry white wine
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/4 cup diagonally cut green onions

1. Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
2. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
3. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps to pan, and saute for 2 minutes. Add minced ginger and minced garlic; saute for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. Add stock to pan. Bring to a boil, and reduce heat to medium-low. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions.
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fresh shiitake mushrooms, fresh ginger, garlic, green onion, anise, udon noodles, canola oil, fresh ginger, garlic, sake, chicken, lower, honey, kosher salt, green onions

Taken from www.myrecipes.com/recipe/chicken-udon-soup (may not work)