Description

Chicken Udon Soup (鸡肉乌冬面) is a comforting Japanese-inspired noodle soup featuring thick, chewy udon noodles, tender chicken, and vegetables in a savory, umami-rich broth. It’s a quick and hearty meal perfect for chilly days.

Ingredients

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2 boneless, skinless chicken thighs (or breasts), sliced
2 packs fresh or frozen udon noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, grated
4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon mirin (optional)
1 tablespoon sake (optional)
1 teaspoon sesame oil
1 cup sliced mushrooms (shiitake or button)
1/2 cup shredded carrots
2 green onions, sliced
Salt and pepper to taste

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Instructions

Heat vegetable oil in a pot over medium heat. Add garlic and ginger, and sauté until fragrant, about 30 seconds.
Add the sliced chicken and cook until browned and mostly cooked through, about 4–5 minutes.
Pour in chicken broth, soy sauce, mirin, and sake. Bring to a simmer.
Add mushrooms and carrots, and simmer for another 5 minutes until vegetables are tender.
Meanwhile, cook udon noodles according to package directions. Drain and set aside.
Add cooked udon noodles to the soup and stir gently to combine.
Season with sesame oil, salt, and pepper to taste.
Serve hot, garnished with sliced green onions.

Notes

Use low-sodium soy sauce if you’re watching salt intake.
Frozen udon noodles are preferred for the best chewy texture.
Add bok choy or spinach for extra greens.
Replace sake and mirin with a pinch of sugar if not using alcohol.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 4g
Sodium: 920mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg