Description
This comforting Chicken Udon Soup combines tender shredded chicken with chewy udon noodles in a savory broth flavored with soy sauce, mirin, and a touch of sugar. Perfect for a quick, satisfying meal, this recipe delivers warmth and umami in under 30 minutes.
Ingredients
Scale
Broth Ingredients
- 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 the broth: In a large pot, bring the chicken broth to a rolling boil to develop a flavorful base for the soup.
- Flavor the broth: Add soy sauce, mirin, and sugar to the boiling broth, stirring well to combine all flavors evenly.
- Simmer the broth: Reduce the heat to low and let the broth gently simmer for 5 minutes to meld the flavors together.
- Cook the noodles: While the broth simmers, prepare the udon noodles according to the package instructions, either boiling fresh or dried noodles until tender. Drain and set aside.
- Assemble the bowls: Divide the cooked udon noodles evenly among serving bowls and top each with shredded cooked chicken breast.
- Serve the soup: Ladle the hot flavored broth over the noodles and chicken in each bowl, then garnish generously with chopped green onions for freshness and color.
Notes
- Use fresh udon noodles if available for the best texture and flavor, but dried noodles work well too.
- Adjust soy sauce to taste if you prefer a saltier or milder broth.
- Shredded rotisserie chicken can be a convenient shortcut for this recipe.
- Mirin adds a subtle sweetness and depth; if unavailable, a small amount of sugar and rice vinegar can be substituted.
- This soup is best served immediately but can be refrigerated and gently reheated.
