Description
A comforting and savory Japanese noodle soup made with tender chicken, thick udon noodles, and a flavorful broth, perfect for a cozy meal.
Ingredients
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- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, sliced thin
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 6 cups chicken broth
- 2 cups water
- 1 tablespoon miso paste (optional)
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 3 green onions, sliced
- 1 carrot, julienned
- 1 cup sliced shiitake mushrooms
- 2 packs (7 oz each) fresh udon noodles
- Salt and pepper to taste
- Nori sheets, sliced (optional for garnish)
- Soft-boiled eggs (optional for serving)
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes.
- Add soy sauce and mirin to the chicken, stir to coat, and cook for 1 minute.
- Pour in the chicken broth and water. Bring to a boil, then reduce to a simmer.
- Add miso paste (if using), grated ginger, garlic, and sesame oil. Stir until miso is dissolved.
- Add sliced green onions (reserve some for garnish), carrots, and mushrooms. Simmer for 10 minutes.
- In a separate pot, cook udon noodles according to package instructions. Drain and set aside.
- Season the soup with salt and pepper to taste.
- Divide the cooked noodles into bowls. Ladle the hot soup over the noodles.
- Top with remaining green onions, nori strips, and soft-boiled eggs if desired. Serve hot.
Notes
- Use chicken breast instead of thighs for a leaner option.
- Add bok choy or spinach for extra greens.
- Adjust the level of soy sauce and miso to suit your salt preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg