This Chicken Udon Noodle Soup is warm and comforting, filled with tender chicken, chewy udon noodles, and fresh veggies. It’s like a hug in a bowl!
Making this soup is simple, and it’s perfect for chilly days. I love how the noodles soak up all the tasty broth—it’s hard to stop at just one bowl! 🍜
Key Ingredients & Substitutions
Udon Noodles: These thick noodles give the soup its heartiness. If you can’t find fresh or frozen udon, you can use rice noodles or even spaghetti in a pinch. Just adjust cooking times accordingly!
Chicken: Chicken thighs are my favorite for this recipe because they stay juicy. You can substitute with chicken breasts or even tofu for a vegetarian option. Just remember to adjust cooking times for different proteins.
Chicken Broth: Homemade broth is always great, but store-bought works fine too. For a lighter soup, use vegetable broth instead. Add a splash more soy sauce for flavor!
Soy Sauce & Mirin: If you’re watching your sodium, try using low-sodium soy sauce. For a substitute for mirin, mixed white wine with a bit of sugar can work well!
How Do You Get the Most Flavor from Your Broth?
The key to a rich broth is the layering of flavors. Start by sautéing garlic and ginger in oil – this brings out aromatic flavors. Make sure to cook chicken in the broth to infuse it with flavor, and don’t skip the soy sauce and mirin as they add depth.
- Heat oil, sauté garlic and ginger until fragrant.
- Add the chicken to achieve a nice golden brown before adding the broth.
- Simmer gently to develop flavors, then taste and adjust seasoning at the end!
How to Make Chicken Udon Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 12 oz (340g) udon noodles (fresh or frozen)
- 2 boneless, skinless chicken thighs or breasts
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake (optional)
- 1 teaspoon miso paste (optional, for depth)
For Flavor:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
For Garnish:
- 1 cup wakame seaweed (rehydrated if dried)
- 3 green onions, thinly sliced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 30 minutes to cook. So in total, you’ll spend about 40 minutes making this warm and delicious Chicken Udon Noodle Soup!
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté them together for about 1 minute until they are fragrant. This will make your kitchen smell amazing!
2. Cook the Chicken:
Now, add the boneless chicken thighs or breasts to the pot. Cook them for around 3-4 minutes on each side until they are lightly golden but not completely cooked through. This step helps give flavor to the broth.
3. Create the Broth:
Pour in the chicken broth, soy sauce, mirin, and sake (if using). Stir everything well and bring the mixture to a gentle simmer.
4. Simmer the Chicken:
Lower the heat and let the chicken simmer in the broth for 15-20 minutes until it is fully cooked. This allows the flavors to meld together nicely.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Let it cool for a moment, then shred or slice it into bite-sized pieces.
6. Cook the Noodles:
Add the udon noodles straight to the broth and cook them according to the package instructions; this usually takes about 3-5 minutes depending on if they are fresh or frozen.
7. Add the Seaweed and Miso:
Stir in the wakame seaweed and miso paste (if using). Cook for another 1-2 minutes until the seaweed softens and the miso dissolves into the soup.
8. Combine and Warm:
Return the shredded chicken pieces to the pot to warm through. Give the soup a taste and adjust the salt or soy sauce as needed for a touch more flavor.
9. Serve and Enjoy:
Carefully ladle the Chicken Udon Noodle Soup into bowls and garnish generously with sliced green onions. Enjoy your comforting bowl, and feel free to slurp those noodles!
Can I Use Frozen Udon Noodles?
Absolutely! Frozen udon noodles work perfectly in this recipe. Just add them directly to the broth when it’s time to cook the noodles, and adjust the cooking time according to the package instructions—typically around 3-5 minutes.
What Can I Substitute for Chicken?
If you prefer not to use chicken, tofu is a great alternative! Firm tofu can mimic the texture well, or you can also use shrimp or other proteins like beef. Just remember that cooking times will vary, so adjust accordingly!
How Long Can I Store Leftovers?
You can store any leftover Chicken Udon Noodle Soup in the fridge for about 2-3 days. It’s best to keep the noodles separate if possible to prevent them from becoming too soft when reheated. When ready to eat, reheat gently on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, simply use vegetable broth and replace chicken with tofu or a variety of vegetables like mushrooms, bok choy, or carrots for added flavor and texture. Add a splash of soy sauce for depth!
