Go Back
Udon Noodle Soup

Chicken Udon Noodle Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 cups dashi
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake (optional)
  • 1 tsp sugar
  • 4 boneless, skin-on chicken thighs
  • ½ tsp salt
  • 1 tbsp neutral oil
  • 4 portions fresh or frozen udon noodles (about 800g)
  • 4 green onions, sliced
  • 1 cup baby spinach or bok choy leaves
  • 4 soft-boiled eggs (optional)

Method
 

  1. Combine dashi, soy sauce, mirin, sake, and sugar in a pot. Bring to a gentle simmer and cook for 10 minutes.
  2. Pat chicken dry, season with salt, then sear skin-side down in oil over medium-high heat for 4 minutes. Flip and cook another 4 to 5 minutes until 165°F. Rest on a board.
  3. Cook udon noodles in boiling water per package directions, drain, and rinse briefly.
  4. Slice chicken across the grain. Divide noodles among bowls, ladle hot broth over them, top with chicken, green onions, spinach, and halved eggs if using. Serve immediately.

Notes

For a richer bowl, add a runny soft-boiled egg and a scatter of togarashi. If making ahead, store broth, chicken, and noodles separately so the noodles stay firm. The broth simmers quickly but tastes even better after resting an hour, so you can make it ahead and reheat when ready.