Description
This comforting Chicken Udon Soup features a flavorful broth infused with soy sauce, mirin, and a touch of sugar, served over tender udon noodles and shredded chicken. Perfect for a quick and nourishing meal, it combines traditional Japanese ingredients to create a warm and satisfying soup that can be prepared in just 25 minutes.
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 chicken breast (cooked and shredded)
Garnish
- 2 green onions (chopped)
Instructions
- Boil the broth: In a large pot, bring the chicken broth to a rolling boil over medium-high heat to start building the soup’s base.
- Add flavorings: Stir in the soy sauce, mirin, and sugar, mixing well to combine all the seasoning flavors evenly into the broth.
- Simmer the broth: Reduce the heat to low and let the broth simmer gently for 5 minutes to deepen the flavors and balance the sweetness and saltiness.
- Cook noodles: While the broth simmers, cook the udon noodles following the package instructions until they are tender but still springy. Drain the noodles thoroughly and set aside.
- Assemble bowls: Evenly divide the cooked udon noodles among serving bowls. Top each serving with a generous portion of the shredded cooked chicken breast for protein.
- Serve with broth and garnish: Ladle the hot seasoned broth over the noodles and chicken in each bowl. Sprinkle the chopped green onions on top as a fresh, crisp garnish. Serve immediately for best taste and texture.
Notes
- You can use leftover rotisserie chicken or poach chicken breasts if you want freshly cooked protein.
- Adjust soy sauce to taste if you prefer a saltier or milder broth.
- Fresh udon noodles cook faster than dried ones, so adjust cooking time accordingly.
- For a spicier variation, add a slice of fresh ginger or a dash of chili oil to the broth.
- The soup is best served immediately as noodles can absorb too much broth and become soggy if left too long.
