Chicken Udon Noodle Soup

barbara lentz


MMMM good


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top



  • 2 c
    chicken stock
  • 1 c
    dashi stock
  • 1 c
    shaoxing wine
  • 5 slice
  • 1 c
    japanese soy sauce

  • 2
    boneless chicken thighs cut into bite size pieces
  • 2 Tbsp
    vegetable oil
  • 4 clove
  • 1 Tbsp

  • 1 c
    shredded carrots
  • 1 c
    bean sprouts

  • 8 oz
    fresh udon noodles

  • 1
    scallion chopped
  • ·
    fresh cilantro and basil chopped

How to Make Chicken Udon Noodle Soup


  1. For the broth. Place all ingredients in a stock pot and bring to a boil. Reduce to a slow simmer.
  2. Place in a pan and add the chicken and brown on each side then add the garlic stirring so it doesn't burn. Add the mirin and cook 2 minutes. Push the chicken to the side and add the carrots and bean sprouts and cook 2 minutes.
  3. For the noodles
    Cook noodles in salted water
  4. To assemble place noodles in a bowl. Top with chicken then veggies. Remove the ginger slices from the broth and discard. Ladle the broth over the noodles then top with scallions and fresh herbs

Printable Recipe Card

About Chicken Udon Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Japanese

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