This Chicken Udon Noodle Soup is warm and cozy, perfect for a chilly day. With tender chicken, soft udon noodles, and a tasty broth, it’s a bowl of comfort!
The best part? You can whip it up quickly! I love how each slurp of udon feels like a warm hug. Grab your chopsticks and enjoy every delicious bite! 🥢
Key Ingredients & Substitutions
Vegetable oil: Any neutral oil, like canola or sunflower oil, works great. I often use sesame oil for added flavor at the end, but it’s not necessary in the cooking stage.
Garlic and ginger: Fresh is best for flavor, but you can use garlic powder or ground ginger in a pinch—though I’ll admit, fresh makes a big difference!
Chicken broth: Homemade is fantastic, but store-bought works well too. Low-sodium options can help control salt levels. For a vegetarian version, swap for vegetable broth.
Udon noodles: Fresh noodles give a lovely texture, but dried ones are a fine substitute if that’s what you have on hand. Just follow cooking directions on the pack!
Spinach or wakame: Fresh spinach is so easy and tasty! If you can’t find wakame, feel free to use other greens like bok choy or kale.
How Do I Shred Chicken Perfectly?
Shredding chicken can be tricky for those new to it. Once the chicken breasts are cooked, let them cool for a few minutes. Use two forks to pull apart the meat. It’s easier if you shred against the grain, so you get those nice, tender pieces.
- Let the chicken rest briefly to avoid burning your fingers.
- Hold one fork steady and use the other fork to pull and shred the meat apart.
- Practice makes perfect! Don’t worry if it’s not all uniform; it will still taste great.
What’s the Best Way to Soft-Boil Eggs?
Soft-boiled eggs add a tasty touch to your soup. To get them just right, bring a pot of water to a rolling boil. Gently lower in the eggs, then boil for exactly 6-7 minutes for a silky yolk.
- After time’s up, transfer eggs to an ice bath to stop the cooking.
- Peel gently under running water for any stubborn shells.
- Perfectly cooked yolks make your soup extra creamy when you break them open!
Enjoy making your Chicken Udon Noodle Soup! It’s a satisfying dish that’s sure to warm your heart.
Chicken Udon Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (adjust to taste)
- 2 boneless, skinless chicken breasts
- 1 package (about 200g) fresh or frozen udon noodles
- 4 shiitake or button mushrooms, sliced
- 1 cup fresh spinach or wakame seaweed
- 2 soft-boiled eggs, halved
- 3 green onions, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes to cook, totaling around 45 minutes from start to finish. It’s a quick and comforting meal that you can whip up on a busy night!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Once it’s hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until they become fragrant, but be careful not to burn them!
2. Build the Broth:
Pour in the chicken broth along with the soy sauce, mirin, sesame oil, and chili flakes. Stir everything together and bring it to a gentle simmer—this will create a flavorful base for your soup.
3. Cook the Chicken:
Add the boneless, skinless chicken breasts to the pot. Cover it with a lid and let it simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
4. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Set aside for later.
5. Prepare the Udon Noodles:
While the chicken cooks, prepare the udon noodles according to the package instructions. Once they are cooked, drain and set them aside.
6. Add Some Veggies:
Back to the pot! Add the sliced mushrooms and the fresh spinach or wakame seaweed. Cook for 3-4 minutes until the vegetables are tender and bright.
7. Combine Everything:
Return the shredded chicken to the pot and stir it all together. Heat through and taste the broth. Adjust seasoning with salt and pepper as needed.
8. Serve It Up:
Divide the cooked udon noodles into bowls. Ladle the hot, flavorful soup with chicken and vegetables over the noodles. Every bite should be delicious!
9. Add the Finishing Touches:
Top each bowl with halved soft-boiled eggs and a sprinkle of chopped green onions for that extra freshness.
10. Enjoy!
Serve immediately! You can offer optional chili flakes or chili oil on the side to let everyone spice up their soup to their taste.
Enjoy your hearty and comforting Chicken Udon Noodle Soup! It’s sure to bring warmth and happiness to your day. 🍜
Can I Use Different Noodles?
Absolutely! While udon noodles are traditional, you can substitute with soba or rice noodles if you prefer. Just be aware that cooking times may vary, so follow the package instructions.
Can I Make This Soup Vegetarian?
Yes! Simply swap out the chicken for tofu or additional vegetables, and use vegetable broth instead of chicken broth. You can also replace the soy sauce with a low-sodium option for a lighter flavor.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Keep the noodles separate until you’re ready to serve to prevent them from soaking up too much broth.
How Do I Make Sure the Chicken Is Cooked Properly?
The best way to ensure your chicken is cooked through is by using a meat thermometer. It should read 165°F (75°C) in the thickest part of the breast. If you don’t have one, make sure there are no pink areas when you shred the chicken.
