This warm Chicken Udon Noodle Soup is like a big hug in a bowl! Tender chicken, soft udon noodles, and fresh veggies swim together in a tasty broth that’ll make you feel all cozy inside.
I love how quick this soup is to make, perfect for those chilly nights when all you want is something simple and comforting. Just throw it all in and let it simmer—yum!
Key Ingredients & Substitutions
Udon Noodles: Fresh udon noodles give the best texture, but frozen works nicely too. If you’re in a pinch, you can swap for rice noodles, though the taste will change slightly.
Chicken: I recommend chicken breast for its tenderness, but thighs are a juicier alternative. If you’re looking for a healthier choice, use tofu for a veggie version!
Broth: Chicken broth is key to flavor. For a lighter option, feel free to use low-sodium broth or vegetable broth for a vegetarian twist.
Mushrooms: Shiitake mushrooms bring a rich taste, but cremini or button mushrooms work well too. Experiment with other varieties if you’re adventurous!
Mirin and Sake: These add sweetness and depth. If you don’t have them, try a sweeter white wine or rice vinegar with a little sugar for a similar flavor.
How Do You Get the Best Flavor from the Broth?
The broth is the heart of your soup, so take your time with it! Start by sautéing garlic and ginger in sesame oil to build a strong base of flavor. These aromatics add depth, and letting them cook a bit enhances the soup’s overall taste.
- Use a medium heat to avoid burning garlic; you want it golden, not brown.
- Simmer the broth gently after adding the chicken and mushrooms to keep everything tender and juicy.
- Always taste before serving and adjust with salt, pepper, or spice to your liking!
Chicken Udon Noodle Soup
Ingredients You’ll Need:
- 8 oz (225 g) udon noodles (fresh or frozen)
- 1 lb (450 g) chicken breast, thinly sliced
- 6 cups (1.4 liters) chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 4 oz (115 g) shiitake or cremini mushrooms, sliced
- 3 green onions (scallions), thinly sliced
- 2 soft-boiled eggs, halved
- Salt and pepper, to taste
- Optional chili flakes or chili oil for heat
How Much Time Will You Need?
This delightful Chicken Udon Noodle Soup will take about 15 minutes of prep time and around 20-25 minutes of cooking time, so in total, you’re looking at about 40 minutes. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the sesame oil over medium heat. Once it’s hot, add the minced garlic and ginger. Sauté for about 1-2 minutes until they smell amazing and fragrant—make sure they don’t burn!
2. Cook the Chicken:
Next, add the sliced chicken breast to the pot. Cook until it turns white and is nearly cooked through, about 4-5 minutes. Stir occasionally to ensure even cooking.
3. Add the Broth:
Pour in the chicken broth, soy sauce, mirin, and sake (if you’re using it). Stir everything together and bring it to a simmer. This is where the flavors blend beautifully!
4. Add the Mushrooms:
Add the sliced mushrooms to your simmering broth. Keep it on low heat and let it simmer for 5-7 minutes until the mushrooms are tender and the chicken is fully cooked—not raw or pink!
5. Cook the Udon Noodles:
While the broth simmers, cook your udon noodles according to the package instructions. If they’re fresh or frozen, it usually takes just a quick boil. Once they’re done, drain the water.
6. Assemble the Soup:
Now for the fun part! Divide the cooked udon noodles among serving bowls. Ladle the hot chicken and mushroom broth over the noodles, making sure everyone gets a good amount of chicken and mushrooms.
7. Add the Toppings:
Top each bowl with fresh, sliced green onions and half a soft-boiled egg. This adds a lovely touch and extra flavor!
8. Season and Serve:
Give your soup a taste and season it with salt and pepper as needed. If you like a bit of heat, sprinkle some chili flakes or drizzle chili oil on top for an extra kick. Serve immediately with chopsticks, and enjoy your warm and comforting Chicken Udon Noodle Soup!
Can I Use Frozen Udon Noodles?
Yes, absolutely! Just follow the cooking instructions on the package, and they should heat up quickly. If they’ve been frozen, make sure to thaw them first for the best texture!
How Can I Make This Recipe Ahead of Time?
You can prepare the broth and the chicken ahead of time and store them separately. Just store the cooked noodles in a sealed container in the fridge. When you’re ready to serve, reheat the broth, cook the noodles fresh, and combine them to maintain the best texture.
What Other Vegetables Can I Add?
Feel free to customize your soup! You can add bok choy, spinach, carrots, or even bell peppers for extra veggies. Just make sure to add them to the broth early enough to cook through but not overcook them!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. It’s best to keep the noodles separate to prevent them from becoming mushy. When reheating, add a splash of broth or water to refresh the soup’s consistency!
