If you’re craving a wonderfully comforting bowl that brings together tender chicken, chewy udon noodles, and a flavorful broth, this Chicken Udon Soup Recipe is exactly what you need. It’s a perfect harmony of savory soy, a touch of sweetness from mirin, and hearty ingredients that make this soup a go-to meal for any day of the week. Whether you’re warming up on a chilly evening or simply in the mood for something satisfying yet light, this recipe effortlessly delivers big on taste without requiring hours in the kitchen.
Ingredients You’ll Need
This Chicken Udon Soup Recipe relies on a handful of simple, yet essential ingredients that each play a unique role in creating its vibrant flavor and texture. From the rich chicken broth to the chewy udon noodles, every component is thoughtfully chosen to complement one another.
- Chicken broth: Forms the hearty and savory base that warms the soul with every sip.
- Soy sauce: Adds umami depth and a slight saltiness to balance the broth.
- Mirin: Brings a subtle sweetness that rounds out the flavors beautifully.
- Sugar: Just a touch to enhance and brighten the broth’s taste.
- Udon noodles (fresh or dried): Provide the perfect chewy texture that holds up wonderfully in the soup.
- Chicken breast (cooked and shredded): Supplies tender protein that makes this dish truly satisfying.
- Green onions (chopped): Add a fresh and slightly sharp finish as a garnish.
How to Make Chicken Udon Soup Recipe
Step 1: Prepare the flavorful broth
Start by bringing 6 cups of chicken broth to a boil in a large pot, which creates the comforting foundation for the soup. Once boiling, stir in 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sugar. This combination of ingredients infuses the broth with layers of sweetness and umami that make every spoonful so satisfying. Let the broth simmer gently on low heat for 5 minutes to marry all those delicious flavors together perfectly.
Step 2: Cook the udon noodles
While the broth simmers, it’s time to prepare your udon noodles. Whether you’re using fresh or dried noodles, cook them according to the package instructions. This usually means boiling them just until tender but still chewy, providing a wonderful texture that contrasts nicely with the smooth broth. After cooking, drain the noodles well and set them aside.
Step 3: Assemble the soup
Divide the cooked udon noodles evenly into four serving bowls. Then, top each bowl with a generous amount of shredded cooked chicken breast, which adds the perfect amount of protein and heartiness to this soup. Finally, ladle the hot, aromatic broth over the noodles and chicken, letting the warmth seep in and bring the dish together beautifully.
Step 4: Add fresh garnishes
Sprinkle chopped green onions over the top of each bowl. This simple garnish not only brightens the colors but adds a crisp freshness and gentle onion flavor that elevates the entire experience.
How to Serve Chicken Udon Soup Recipe
Garnishes
Enhancing your Chicken Udon Soup Recipe with garnishes like sliced green onions instantly livens up the bowl, giving it a pop of color and fresh flavor. You can also consider adding a soft-boiled egg, a sprinkle of toasted sesame seeds, or even some fresh cilantro to complement the existing flavors and add a personal twist.
Side Dishes
This soup shines as a satisfying meal on its own, but serving it alongside light side dishes such as steamed edamame, pickled vegetables, or a crisp cucumber salad creates a balanced dining experience that highlights its Japanese-inspired flavors.
Creative Ways to Present
For a fun and cozy presentation, serve your Chicken Udon Soup Recipe in rustic ceramic bowls that hold heat well. Layer the noodles and chicken before pouring in the steaming broth tableside, so the aromas fill the air as you serve — a simple touch that feels just a bit special and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Chicken Udon Soup Recipe in an airtight container in the refrigerator for up to 3 days. Keep the broth and noodles together or separate them if you prefer to prevent the noodles from soaking up too much liquid overnight.
Freezing
You can freeze the broth portion of this soup easily, but it’s best to freeze the noodles and chicken separately to maintain their texture. Freeze the broth in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently.
Reheating
To reheat, warm the broth on the stove until steaming, then add in the noodles and shredded chicken just long enough to heat through. This helps keep the noodles chewy and the chicken tender, preserving the delightful textures of your Chicken Udon Soup Recipe.
FAQs
Can I use vegetables in this Chicken Udon Soup Recipe?
Absolutely! Adding vegetables like baby spinach, mushrooms, or sliced carrots during the broth simmering stage can boost the nutrition and flavor without overwhelming the soup’s delicate balance.
Is it better to use fresh or dried udon noodles?
Both fresh and dried udon noodles work well in this recipe. Fresh noodles tend to cook faster and have a softer texture, while dried noodles take a bit longer but hold up nicely in hot broth. Choose whichever you can find or prefer.
Can I substitute chicken breast with another protein?
Yes, you can substitute chicken breast with cooked shredded turkey, tofu for a vegetarian option, or even thinly sliced beef for a richer taste. Adjust cooking times as needed to suit your protein choice.
What is mirin, and can I substitute it?
Mirin is a mild, sweet Japanese rice wine used for cooking that adds subtle sweetness and depth. If you don’t have mirin, you can substitute with a mixture of dry sherry or white wine combined with a bit of sugar, but the flavor may be slightly different.
How spicy is this Chicken Udon Soup Recipe?
This recipe is naturally mild and soothing, perfect for all palates. If you enjoy some heat, feel free to add a dash of chili oil or sprinkle red pepper flakes on top to spice it up.
Final Thoughts
Trying this Chicken Udon Soup Recipe is like giving yourself a warm, comforting hug in a bowl. It’s straightforward to make, deeply flavorful, and adaptable to suit your tastes. I encourage you to give it a go and watch how simple ingredients come together to create a soulful meal that nourishes both body and spirit.
Print
Chicken Udon Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This comforting Chicken Udon Soup combines tender shredded chicken and chewy udon noodles in a flavorful broth seasoned with soy sauce, mirin, and a hint of sweetness. Ready in just 25 minutes, it’s a perfect quick and satisfying meal that’s both warming and delicious.
Ingredients
Broth Ingredients
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Main Ingredients
- 14 oz udon noodles (fresh or dried)
- 2 cups chicken breast (cooked and shredded)
- 2 green onions (chopped)
Instructions
- Boil the Broth: In a large pot, bring the chicken broth to a boil to begin creating your soup base.
- Season the Broth: Add soy sauce, mirin, and sugar to the boiling broth. Stir well to combine all flavors evenly.
- Simmer: Reduce the heat to low and let the broth simmer gently for 5 minutes, allowing the flavors to meld together perfectly.
- Cook Udon Noodles: While the broth simmers, prepare the udon noodles following the package instructions. Once cooked, drain and set aside.
- Assemble Bowls: Divide the cooked noodles evenly among serving bowls and top each with the shredded chicken.
- Serve: Ladle the hot, flavorful broth over the noodles and chicken. Garnish each bowl with chopped green onions for a fresh finish.
Notes
- For a richer flavor, use homemade chicken broth if possible.
- If mirin is unavailable, a combination of sake and a pinch of sugar can be substituted.
- Fresh udon noodles tend to cook faster and yield a softer texture compared to dried ones.
- Add vegetables such as bok choy or mushrooms for extra nutrition and flavor.
- Leftover soup can be stored in the fridge for up to 3 days; reheat gently on the stovetop.
