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
Scale
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.
