Description
A comforting Japanese-style chicken udon noodle soup made with tender chicken, chewy udon noodles, and a savory soy-based broth.
Ingredients
- 8 oz fresh or frozen udon noodles
- 8 oz boneless skinless chicken thigh or breast, thinly sliced
- 4 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2 green onions, sliced
- Optional: spinach or bok choy
Instructions
- Bring a pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
- In a saucepan, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.
- Add chicken slices and cook until lightly browned.
- Pour in chicken stock, soy sauce, mirin, and sugar. Bring to a gentle simmer.
- Add optional vegetables and cook until just tender.
- Divide cooked udon noodles into bowls and ladle hot soup and chicken over them.
- Garnish with sliced green onions and serve immediately.
Notes
- You can substitute chicken thighs for extra juiciness.
- Adjust soy sauce to taste for saltiness.
- Add chili oil for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
