Description
This Chicken Udon Soup is a comforting and flavorful Japanese-inspired dish featuring tender shredded chicken, chewy udon noodles, and a savory broth enriched with soy sauce, mirin, and a touch of sweetness. Perfect for a quick and satisfying meal, this soup is easy to prepare in under 30 minutes and serves four.
Ingredients
Scale
Broth
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Protein
- 14 oz udon noodles (fresh or dried)
- 2 cups cooked, shredded chicken breast
Garnish
- 2 green onions, chopped
Instructions
- Boil Broth: In a large pot, bring the chicken broth to a rolling boil to ensure it is hot and ready to infuse with flavors.
- Add Seasonings: Stir in the soy sauce, mirin, and sugar into the boiling broth. This combination will create a savory and slightly sweet flavor profile.
- Simmer Broth: Reduce the heat to low and let the broth simmer gently for 5 minutes to deepen the flavors and meld the ingredients together.
- Cook Noodles: While the broth simmers, cook the udon noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set them aside.
- Assemble Bowls: Divide the cooked udon noodles evenly among four serving bowls. Top each with the shredded cooked chicken breast.
- Serve Soup: Ladle the hot, seasoned broth over the noodles and chicken in each bowl. Garnish with chopped green onions for a fresh, mild onion flavor and a pop of color.
Notes
- Use fresh udon noodles if available for a softer texture; dried noodles are a great substitute.
- For a richer broth, consider simmering the chicken broth with additional aromatics like ginger or garlic.
- If you prefer a spicier soup, add a dash of chili oil or red pepper flakes to the broth before serving.
- Shredded rotisserie chicken can be a convenient shortcut if you don’t have cooked chicken breast on hand.
