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Cozy Chicken Udon Noodle Soup Bowl

A comforting and savory chicken udon noodle soup that is quick to prepare, featuring tender chicken, chewy udon noodles, and a flavorful broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main Course, Soup
Cuisine: Japanese
Calories: 530
Ingredients Method Notes

Ingredients
  

Broth and Base
  • 2 cups low-sodium chicken broth
  • 2 cups dashi stock Or additional chicken broth
  • 5 slices fresh ginger For warmth
  • 1 tbsp soy sauce
  • 1 tsp soy sauce Divided for later use
Proteins and Vegetables
  • 2 boneless, skinless chicken thighs cut into bite-size pieces
  • 3 cloves garlic, smashed For crisping
  • 4 oz fresh shiitake mushrooms, cleaned and thinly sliced Can substitute with cremini mushrooms
  • 1 scallion julienned For garnish
Cooking Components
  • 2 tbsp neutral oil Plus 1 tsp divided for later
  • 1 tsp cornstarch For coating chicken
  • 1 tbsp mirin Cooking wine
  • 8 oz fresh or frozen udon noodles Frozen preferred
  • Salt and ground black pepper, to taste

Method
 

Preparation
  1. In a large pot, combine the chicken broth, dashi, ginger, and 1 tablespoon soy sauce. Bring to a simmer and keep warm.
  2. Heat 2 tablespoons oil in a wok or large skillet over medium heat. Add the smashed garlic, crisping for about 2 minutes.
  3. Season chicken with salt and black pepper, then coat with 1 teaspoon oil and cornstarch.
  4. Add chicken to pan, leaving for a few minutes until browned on one side, then cook until no pink remains.
  5. Remove chicken and garlic, then cook mushrooms in the same pan until tender, adding mirin and remaining soy sauce.
  6. Return chicken and garlic to the pan and keep warm.
  7. Cook udon noodles as per package directions, drain, and divide among 3 serving bowls.
  8. Taste the broth and adjust seasoning as necessary, removing ginger slices before serving.
  9. Pour hot broth over noodles, top with chicken and mushrooms, and garnish with scallion.

Notes

For best results, do not overcook the chicken, and keep the broth and noodles separate until serving. Store broth and noodles separately to maintain texture.