Description
This comforting Chicken Udon Soup features tender shredded chicken, chewy udon noodles, and a flavorful broth infused with soy sauce, mirin, and a hint of sweetness. Perfect for a quick and satisfying meal, this soup combines simple ingredients cooked on the stovetop to deliver a warm and hearty experience.
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 chicken breast (cooked and shredded)
- 2 green onions (chopped)
Instructions
- Boil broth. In a large pot, bring the chicken broth to a boil over medium-high heat to prepare the base of the soup.
- Season broth. Stir in the soy sauce, mirin, and sugar into the boiling broth to infuse it with rich umami and slight sweetness.
- Simmer broth. Reduce the heat to low and let the broth simmer gently for 5 minutes to meld the flavors together.
- Cook noodles. While the broth simmers, prepare the udon noodles according to package instructions, then drain and set aside.
- Assemble bowls. Divide the cooked udon noodles into serving bowls and top each with shredded cooked chicken breast.
- Serve soup. Ladle the hot, seasoned broth over the noodles and chicken, then garnish with chopped green onions for freshness and a mild oniony bite.
Notes
- Use either fresh or dried udon noodles based on availability; fresh noodles tend to cook faster.
- Shredded cooked chicken can be prepared in advance or substituted with rotisserie chicken for convenience.
- Adjust soy sauce quantity to control the saltiness of the broth according to personal taste.
- Mirin adds a subtle sweetness and depth; if unavailable, a small amount of sugar and rice wine vinegar can be used as a substitute.
- Garnish with additional toppings like mushrooms, bok choy, or a soft-boiled egg for variation.
