Description
A comforting and flavorful Chicken Udon Soup featuring tender shredded chicken, chewy udon noodles, and a savory broth infused with soy sauce and mirin. This quick and easy Japanese-inspired soup is perfect for a nourishing weeknight meal.
Ingredients
Scale
Broth
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Main Ingredients
- 14 oz udon noodles (fresh or dried)
- 2 cups cooked and shredded chicken breast
- 2 green onions, chopped
Instructions
- Boil the Broth: In a large pot, bring 6 cups of chicken broth to a rolling boil over medium-high heat to start building the flavorful base for the soup.
- Season the Broth: Add 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar to the boiling broth. Stir thoroughly to dissolve the sugar and blend all ingredients.
- Simmer the Broth: Reduce the heat to low and let the broth gently simmer for 5 minutes. This allows the flavors to meld together perfectly.
- Cook Udon Noodles: While the broth is simmering, prepare the udon noodles according to package instructions—usually boiling fresh or dried noodles until tender. Drain well and set aside.
- Assemble Soup Bowls: Divide the cooked udon noodles evenly into serving bowls. Top each bowl with shredded chicken breast for protein.
- Finish and Serve: Ladle the hot, seasoned broth over the noodles and chicken. Garnish each serving with freshly chopped green onions for a fresh, vibrant finish. Serve immediately.
Notes
- If using dried udon noodles, be sure to cook them thoroughly according to the package to achieve the best texture.
- Mirin adds sweetness and depth; if unavailable, a mixture of sake and sugar can be used as a substitute.
- Shredded rotisserie chicken can be used as a convenient shortcut.
- Adjust soy sauce to taste for preferred saltiness.
- For extra flavor, you can add sliced mushrooms or a boiled egg as optional toppings.
