This Chicken Udon Noodle Soup is warm, hearty, and great for a cozy day! The thick udon noodles soak up the delicious broth, filled with tender chicken and veggies.
Whenever I make this soup, it feels like a big hug in a bowl. Plus, it’s so easy to whip up! I love enjoying it with some extra green onions on top. Yum!
Key Ingredients & Substitutions
Udon Noodles: Fresh udon is the best choice for a chewy texture. If you can’t find them, you can use rice noodles or any other noodles like soba, but the flavors will be a bit different.
Chicken: I usually go for boneless, skinless chicken breasts since they cook quickly. Thighs can be juicier if you prefer! Feel free to use leftover cooked chicken for a quicker option.
Broth: Chicken broth gives a rich flavor. If you’re vegetarian, vegetable broth works well too. You can even use bone broth for added nutrients!
Mushrooms: Shiitake mushrooms add a nice earthy flavor. If they’re hard to find, try button or cremini mushrooms instead. They’ll also work great in the soup!
Bok Choy: Baby bok choy is tender and sweet. If it’s not available, any leafy greens like spinach or kale are good substitutions.
How Do You Cook Perfectly Soft-Boiled Eggs?
Soft-boiled eggs add creaminess that balances the soup nicely. Here’s a simple method to achieve that perfect consistency:
- Bring a pot of water to boil.
- Gently add your eggs and boil for 6-7 minutes, depending on how runny you like the yolk.
- Quickly transfer the eggs to an ice bath to stop the cooking process.
- Once cooled, peel them gently to keep the whites intact.
What’s the Best Way to Make Flavorful Broth?
Your broth is the heart of this soup. Here’s how to enhance its flavor:
- Start by sautéing minced garlic and grated ginger in sesame oil until fragrant before adding the broth.
- Add soy sauce and mirin for depth, and optional sake for a slight sweetness.
- Let it simmer for a few minutes to blend the flavors before adding noodles and veggies.
These tips will help you create a delicious Chicken Udon Noodle Soup that warms the soul! Enjoy cooking!
Chicken Udon Noodle Soup
Ingredients
- 8 oz (225 g) fresh or frozen udon noodles
- 2 boneless, skinless chicken breasts
- 4 cups (1 liter) chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 teaspoon sesame oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby bok choy or other leafy greens
- 2 green onions, thinly sliced
- 2 soft-boiled eggs, halved
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Optional toppings: red pepper flakes, chili oil, nori strips
Time Estimate
This Chicken Udon Noodle Soup can be prepared in about 30 minutes. This includes about 10 minutes for prepping and cooking the boiled eggs, chicken, and broth, plus an additional 20 minutes to cook the noodles and assemble the soup.
Instructions
1. Prepare the Soft-Boiled Eggs
Start by bringing a small pot of water to a rolling boil. Gently add the eggs and let them boil for about 6-7 minutes to achieve a soft center. After that, promptly transfer the eggs to an ice bath to cool down, then peel and set them aside for garnish.
2. Cook the Chicken Breasts
In a medium pot, heat the sesame oil over medium heat. Once hot, place the chicken breasts in the pot and sear them for 3-4 minutes on each side until they are lightly browned but not fully cooked through. Remove the chicken from the pot, let it cool slightly, then slice it thinly.
3. Prepare the Broth
Using the same pot, add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Next, pour in the chicken broth, soy sauce, mirin, and sake (if using). Bring the mixture to a simmer to allow the flavors to combine.
4. Add Mushrooms
Once the broth is simmering, add the sliced shiitake mushrooms. Let them cook for about 5 minutes until they are tender and have released their flavors into the broth.
5. Cook the Udon Noodles
Add the udon noodles directly into the broth and cook according to the package instructions—usually about 2-4 minutes for fresh or frozen noodles.
6. Add Bok Choy
Once the noodles are nearly done, stir in the baby bok choy leaves and cook for another 1-2 minutes until they are wilted but maintain a vibrant green color.
7. Serve and Garnish
In each serving bowl, divide the cooked noodles, broth, mushrooms, and bok choy. Top each bowl with sliced chicken, half a soft-boiled egg, and a sprinkle of green onions.
8. Season and Enjoy!
Finally, season your soup with salt and pepper to taste. Feel free to add optional toppings like red pepper flakes or chili oil for an extra kick. Serve your warm, comforting Chicken Udon Noodle Soup hot, ideally with chopsticks and perhaps a side of soy sauce or chili paste for extra flavor.
Enjoy your hearty, comforting Chicken Udon Noodle Soup!
Can I Use Instant Udon Noodles Instead?
Absolutely! If you’re using instant udon noodles, simply follow the package instructions for cooking. They usually require less time than fresh or frozen noodles, so adjust your cooking time in the broth accordingly.
How Can I Make This Soup Vegetarian?
For a vegetarian version, replace chicken with tofu or tempeh, and use vegetable broth instead of chicken broth. Keep the soy sauce and mirin for flavor, and include plenty of vegetables for added nutrients!
Can I Prepare This Soup in Advance?
Yes! You can prepare the broth and cook the chicken ahead of time. Store them separately in the fridge for up to 3 days. When you’re ready to enjoy the soup, reheat the broth, add the noodles and bok choy, and serve with garnish.
How Should Leftovers Be Stored?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so you might want to add a splash of water or broth while reheating to keep it soupy!
