This Chicken Udon Noodle Soup is warm and comforting, perfect for any day! Filled with thick udon noodles, tender chicken, and flavorful broth, it’s a hug in a bowl.
Making this soup is a breeze! Just cook the chicken, toss in veggies, and let it simmer. I love serving it hot with a sprinkle of green onions on top. So cozy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for tender meat. However, thighs work well too for a richer flavor. Rotisserie chicken can be a quick substitute if you’re short on time.
Udon Noodles: Fresh udon noodles have the best texture but frozen ones are perfectly fine too. If you can’t find udon, soba or rice noodles are good alternatives, though the flavor will differ.
Mushrooms: Shiitake mushrooms add an earthy taste, but you can swap them with cremini, button, or even omit them if preferred. For a vegan option, use tofu instead of chicken and vegetable broth.
Soft-Boiled Eggs: These add creaminess, but you can skip them if you’re looking for a lighter soup. Alternatively, fried or poached eggs are delicious as well!
Mirin: This sweet rice wine adds depth to the broth, but if you don’t have it, you can use a little more soy sauce or a splash of white wine, though it won’t be quite as sweet.
How Do I Achieve the Best Broth Flavor?
Creating a rich broth is essential for a tasty udon soup. Here’s how to make sure your broth is packed with flavor:
- Start by sautéing garlic and ginger in sesame oil. This step allows their flavors to infuse the oil and broth.
- Simmer the chicken in the broth to let it absorb flavors. The longer you let it simmer (but not overcook), the better the broth will taste.
- Don’t forget to taste and season as you go! Adjust with more soy sauce or a dash of salt until it’s just right.
- When you add the mushrooms, they’ll add umami depth. If you’re feeling adventurous, a splash of fish sauce can boost the flavor too!
Chicken Udon Noodle Soup
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 packages (about 14 oz each) fresh or frozen udon noodles
- 4 shiitake or cremini mushrooms, sliced
- 2 soft-boiled eggs, halved
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional)
- 3 green onions, thinly sliced
- Salt and black pepper, to taste
How Much Time Will You Need?
This delightful Chicken Udon Noodle Soup will take about 30 minutes from start to finish. You’ll spend some time prepping the veggies and chicken, cooking it all up, and finally, ladling that delicious soup into bowls. Perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Cook the Udon Noodles:
Start by bringing a pot of water to a boil. Add the udon noodles and cook according to the package instructions, usually just a few minutes. Once cooked, drain the noodles and set them aside.
2. Sauté Garlic and Ginger:
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and ginger, sauté for about 1 minute, stirring frequently, until they are fragrant.
3. Simmer the Chicken:
Add the chicken breasts to the pot. Pour in the chicken broth, soy sauce, and mirin if you’re using it. Bring the mixture to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken:
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
5. Add the Mushrooms:
In the same pot with the broth, add the sliced mushrooms and simmer for an additional 5 minutes. This will allow the mushrooms to soften and soak up the flavors.
6. Combine Chicken and Season:
Return the shredded chicken to the pot. Stir well to combine everything. Taste the broth and season with salt and pepper according to your preference.
7. Portion the Noodles:
In each serving bowl, divide the cooked udon noodles evenly.
8. Assemble the Soup:
Ladle the hot broth with chicken and mushrooms over the noodles in each bowl, making sure everyone gets a fair share of that rich goodness.
9. Add the Finishing Touches:
Garnish each bowl with halved soft-boiled eggs, a sprinkle of chopped green onions, and chili flakes for a bit of heat if you like. Serve hot with chopsticks and a spoon.
Enjoy your warm and hearty Chicken Udon Noodle Soup! It’s perfect for warming up on chilly days.
Can I Use Frozen Udon Noodles?
Absolutely! Frozen udon noodles work perfectly for this recipe. Just follow the cooking instructions on the package, which typically involve boiling for a few minutes until tender.
What Can I Substitute for Chicken?
If you prefer a plant-based option, you can substitute the chicken with tofu or tempeh. Just make sure to sauté them before adding to the broth, or you can use pre-cooked rotisserie chicken for a quick alternative.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave. Note that the noodles may soak up some broth, so you might want to add a splash of water or broth when reheating.
Can I Add More Vegetables?
Certainly! Feel free to add any vegetables you like, such as bok choy, carrots, or bell peppers. Just chop them into small pieces and add them to the broth along with the mushrooms for a delicious and hearty soup.