Description
Chicken Udon Soup is a comforting and flavorful Japanese-inspired dish featuring tender shredded chicken and chewy udon noodles immersed in a savory broth made with chicken broth, soy sauce, mirin, and a touch of sugar. This quick and easy soup comes together in about 25 minutes, perfect for a satisfying weeknight meal that warms the soul.
Ingredients
Scale
Broth
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Toppings
- 14 oz udon noodles (fresh or dried)
- 2 cups cooked and shredded chicken breast
- 2 green onions, chopped
Instructions
- Boil the broth: In a large pot, bring 6 cups of chicken broth to a rolling boil over medium-high heat to develop the base of your soup.
- Add seasonings: Stir in the soy sauce, mirin, and sugar until fully incorporated, enhancing the broth’s depth and subtle sweetness.
- Simmer the broth: Reduce the heat to low and allow the broth to gently simmer for 5 minutes, melding all the flavors together.
- Cook the noodles: While the broth simmers, prepare the udon noodles according to the package instructions—typically boiling until tender—then drain and set aside.
- Assemble the bowls: Divide the cooked udon noodles evenly into serving bowls and top each with the shredded cooked chicken breast.
- Serve with broth and garnish: Ladle the hot broth over the noodles and chicken, then finish by sprinkling chopped green onions on top for a fresh, aromatic touch.
Notes
- Use fresh udon noodles for a softer texture or dried udon for convenience.
- Leftover rotisserie chicken works well as a quick substitute for cooked chicken breast.
- Adjust soy sauce amount to taste for preferred saltiness.
- Mirin can be substituted with a mixture of sake and sugar if unavailable.
- Garnish with additional toppings like sliced mushrooms or boiled egg for extra flavor and nutrition.
