Chicken Udon Soup is my go-to cozy meal when I crave something hearty yet light. It’s like a warm hug in a bowl. This Japanese-inspired dish brings together simple ingredients to create a deeply satisfying soup.
About the Recipe
If you’re looking for a meal that’ll warm you up from the inside out, this chicken udon soup hits the spot. It strikes the perfect balance between rich and refreshing – the savory broth is brightened up with zingy ginger and spring onions.
Why You’ll Love This Recipe
Where do I start? The flavors are out-of-this-world good but not overly complicated. The textures are on point with juicy chicken, tender mushrooms, and gloriously chewy noodles. Plus, it’s a complete meal in a bowl that’s kid-friendly, meal-prep friendly, and so satisfying. What’s not to love?
Chicken Udon Soup
Cooking Tips
Let the broth simmer long enough to extract maximum flavor from the aromatics. And if you have time, consider making your own chicken stock from scratch – the homemade version takes this soup to another level. Finally, be generous with those garnishes like extra spring onions or a sprinkle of chili oil for added flair.
Serving and Storing Suggestions
One serving is around 1-1.5 cups of soup. Total prep time is about 45 minutes. Leftovers will keep in the fridge for 3-4 days. merely reheat gently on the stovetop, adding a splash of stock or water if it’s too thick.
Similar Recipes
- Miso Ramen
- Hot and Sour Soup
- Wonton Soup
- Tom Kha Gai (Thai Coconut Chicken Soup)
Nutrient Benefits
Not only is this chicken udon soup insanely comforting, it’s also packed with nutrients. The chicken provides lean protein, while the mushrooms are rich in antioxidants. The ginger is anti-inflammatory, and those slurpable udon noodles offer a good dose of energizing carbs.
Chicken Udon Soup
Ingredients
- 1 cup Chicken Breasts (cooked, shredded)
- 1/2 tbsp Light Soy Sauce
- 1/2 tbsp Honey
- 1 cup Udon Noodles (cooked as per packet instructions)
- 1/2 cup Mushrooms (stems reserved, caps sliced)
- 2 cups Chicken Stock
- 1 tbsp Ginger (peeled, grated)
- 2 cloves Garlic (crushed)
- 1 Spring Onions (small, sliced + some more for garnish)
- 1 Star Anise (small)
- 1/2 tbsp Oil
- 2 tbsp Sake
- Salt (a pinch)
Instructions
- Mix the ginger, garlic, spring onions, star anise, chicken stock and mushroom stems in a large pan.
- Bring to a boil and cover with a lid.
- Simmer for 20 to 30 minutes.
- Remove and keep aside for 10 minutes.
- Strain through a muslin cloth or sieve and discard the solids.
- Heat oil in a another pan over medium flame.
- Add the sliced mushrooms and saute for a minute.
- Add the sake and cook for 2 to 3 minutes.
- Add the strained stock and bring to a boil.
- Reduce flame and add the chicken pieces.
- Add salt, honey and soy sauce.
- Simmer for 2 minutes.
- Add the noodles to individual serving bowls and pour the soup over it.
- Garnish with spring onions.
- Serve hot.
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Frequently Asked Questions
Can I use a different noodle besides udon?
Surely. This soup is very versatile. Any Japanese-style noodle like soba or ramen noodles would work well. You could even use regular spaghetti or linguine in a pinch.
What can I substitute for sake if I don’t have any?
No sake, no problem. A splash of dry sherry, white wine or rice vinegar can be used in its place for a touch of acidity. Or merely omit it.
Can this soup be made vegetarian?
Yes. For a vegetarian version, merely omit the chicken and use vegetable stock in place of chicken stock. Load up on extra mushrooms and veggies instead.
How can I add more heat and spice?
A few dashes of chili oil, sriracha or a sprinkle of crushed red pepper flakes would give this soup a nice kick. You could also try adding sliced jalapeños or a spoonful of gochujang paste.
What is star anise and where can I find it?
Star anise is a star-shaped spice pod that lends a distinct licorice flavor. You can usually find it in the spice aisle of most grocery stores. But if you can’t track it down, feel free to leave it out.
