Description

A comforting and flavorful Chicken Udon Soup featuring tender shredded chicken, chewy udon noodles, and a savory broth infused with soy sauce, mirin, and a hint of sweetness. This easy-to-make dish is perfect for a quick weeknight meal or a cozy lunch.

Ingredients

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)

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Instructions

Boil the broth: In a large pot, bring the chicken broth to a boil over high heat to prepare the base of the soup.
Season the broth: Add soy sauce, mirin, and sugar to the boiling broth. Stir well to combine all the flavors evenly.
Simmer the broth: Reduce the heat to low and let the broth simmer gently for 5 minutes to allow the flavors to meld together.
Cook the noodles: While the broth simmers, prepare the udon noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set them aside.
Assemble the bowls: Divide the cooked udon noodles evenly among four serving bowls, then top each with shredded cooked chicken breast for protein.
Serve: Ladle the hot, flavorful broth over the noodles and chicken in each bowl. Garnish with chopped green onions for freshness and a pop of color, then serve immediately.

Notes

You can use either fresh or dried udon noodles based on availability and preference.
For added depth, consider adding a piece of kombu to the broth while it simmers and remove before serving.
Adjust soy sauce quantity to taste for a less salty or more robust flavor.
Leftover soup can be stored in the refrigerator for up to 2 days, but noodles are best cooked fresh to avoid sogginess.
To make the dish gluten free, substitute udon noodles and soy sauce with gluten-free alternatives.