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Easy chicken udon soup

Based on 15 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

“If you’re using a whole chicken or chicken thighs with bones, reserve the bones to make chicken stock. If you don’t have dashi, simply substitute 1:1 with the chicken stock. While this recipe calls for fresh shiitake, you can also use dried ones—just be sure to soak them in hot water to rehydrate. This is a great recipe to wipe up the last of your fridge’s produce. Add any leftover or frozen vegetables, such as broccoli or spinach.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken thighs (boneless)
2 packages udon noodles
2 stalks scallions
100 g shiitake mushrooms
1 tbsp ginger
2 cloves garlic
1 tbsp vegetable oil
400 ml chicken stock
400 ml dashi
1 tbsp soy sauce
vegetable oil (for frying)
salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • frying pan
  • cooking spoon
  • paper towels
  • plate
  • pot (large)

Nutrition per serving

Cal
1070
Protein
38 g
Fat
29 g
Carb
164 g
  • Step 1/4

    Slice scallions in diagonal rings and slice fresh shiitake mushrooms. Mince ginger and garlic. Debone and cut chicken thigh into bite-sized pieces.
    • 2 stalks scallions
    • 100 g shiitake mushrooms
    • 1 tbsp ginger
    • 2 cloves garlic
    • chicken thighs (boneless)
    • knife
    • cutting board

    Slice scallions in diagonal rings and slice fresh shiitake mushrooms. Mince ginger and garlic. Debone and cut chicken thigh into bite-sized pieces.

  • Step 2/4

    Add some vegetable oil to a frying pan. Fry chicken until crispy and golden brown, approx. 5 - 7 min. Season with salt and pepper. Remove from heat and drain excess oil on a paper towel-lined plate.
    • vegetable oil (for frying)
    • salt
    • pepper
    • frying pan
    • cooking spoon
    • paper towels
    • plate

    Add some vegetable oil to a frying pan. Fry chicken until crispy and golden brown, approx. 5 - 7 min. Season with salt and pepper. Remove from heat and drain excess oil on a paper towel-lined plate.

  • Step 3/4

    Add some vegetable oil to a large pot over medium heat. Add minced garlic and ginger, and fry briefly for approx. 30 sec. Deglaze with chicken stock, bring to a boil, then lower heat and let simmer. Add shiitake mushrooms and cook for approx. 3 min. Add dashi and soy sauce. Season with salt, if needed, and let simmer on low heat.
    • 1 tbsp vegetable oil
    • 400 ml chicken stock
    • 400 ml dashi
    • 1 tbsp soy sauce
    • pot (large)

    Add some vegetable oil to a large pot over medium heat. Add minced garlic and ginger, and fry briefly for approx. 30 sec. Deglaze with chicken stock, bring to a boil, then lower heat and let simmer. Add shiitake mushrooms and cook for approx. 3 min. Add dashi and soy sauce. Season with salt, if needed, and let simmer on low heat.

  • Step 4/4

    Cook udon noodles according to package instructions and drain. Equally divide noodles and chicken into two bowls and cover with soup. Garnish with scallions and shichimi togarashi or a jammy egg, if desired. Enjoy!
    • 2 packages udon noodles

    Cook udon noodles according to package instructions and drain. Equally divide noodles and chicken into two bowls and cover with soup. Garnish with scallions and shichimi togarashi or a jammy egg, if desired. Enjoy!