Japanese Chicken Udon Soup Recipe
Japanese Chicken Udon Soup is a comforting and wholesome dish that combines tender chicken, flavorful broth, and perfectly cooked udon noodles. This savory soup features a rich chicken stock base, infused with ginger and soy sauce, and complemented by fresh vegetables and a runny sunny-side-up egg. It’s a perfect dinner option that is light yet satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken stock | 4 cups |
| Boneless chicken (boiled and cut into pieces) | 1 cup |
| Minced ginger | 1 tablespoon |
| Soy sauce | 1-1/2 tablespoons |
| Carrots (finely chopped) | 1/2 cup |
| Cabbage (finely sliced) | 1/2 cup |
| Sweet corn (kernels) | 2 tablespoons |
| Button mushrooms (sliced) | 4 pieces |
| Spring onions (bulb and greens, sliced) | 1/2 cup |
| Salt | To taste |
| Udon noodles (boiled) | 1 cup |
| Whole eggs | 2 |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 2
Cuisine Type
- Cuisine: Japanese
- Course: Dinner
- Diet: Non-Vegetarian
Instructions
-
Prepare the Broth: Begin by placing the chicken stock in a large pot over medium-high heat. Add the minced ginger and soy sauce to the stock and bring it to a gentle boil. Once boiling, lower the heat to medium-low and let it simmer for about 3 to 4 minutes. This will allow the flavors to blend and infuse into the broth.
-
-
Add the Vegetables: Once the broth has simmered, add the chopped carrots to the pot and cook them for a few minutes. Then, introduce the boiled chicken pieces, sliced cabbage, mushrooms, sweet corn, and a portion of the spring onions to the broth. Let the soup return to a simmer and cook for another 5 minutes until the vegetables are tender, and the chicken is well-heated through. Season with salt to taste.
-
Cook the Udon Noodles: In a separate pan, bring water to a boil and cook the udon noodles according to the package instructions. Drain the noodles and set them aside.
-
Assemble the Soup: Take two soup bowls and place a portion of the boiled udon noodles in each bowl. Carefully pour the hot soup, along with the vegetables and chicken, over the noodles. Garnish with the remaining spring onions.
-
Cook the Eggs: Heat a small pan over low-medium flame and add a few drops of oil. Break the eggs into the pan, being careful not to flip them. Allow the eggs to cook until the whites are fully set, and the yolks are either fully cooked or still slightly runny, depending on your preference. Season the eggs with a little salt.
-
Finish the Dish: Place one cooked egg on top of each serving of soup. Serve immediately, either on its own for a light, healthy dinner or with a side of garlic bread for extra flavor and texture.
This Japanese Chicken Udon Soup recipe is a delightful, light, and filling dish that’s perfect for those cozy nights when you crave a warm bowl of comfort food. The combination of savory chicken, fresh vegetables, and a rich broth, topped with a perfectly cooked egg, makes it a perfect weeknight meal that’s both nutritious and satisfying.
Enjoy the wholesome flavors of this Japanese classic and feel free to experiment with additional toppings or seasonings to make it your own.
