Quick and delicious chicken udon

Looking for quick and comfortable noodles soup for your busy weekday? This chicken udon noodles soup is one of my favorites.

Using frozen, pre-cooked udon will allow you to prepare a warm and satisfying bowl in about 30 minutes.

What you need

To make chicken udon noodles soup, collect these ingredients.

Chicken – Chicken thighs give the best flavor that remains moist. Udon noodles – Thick and chewy Japanese wheat noodles. I like to use frozen cooked udon for their convenience. Make sure you get the variety from noodles alone, not soup base. If you can’t find it, fresh egg noodles work as well. Grilled, Garlic, Onion – these aromatics build the basic flavor of the soup. Yellow or white onions are classic, but even shallots and whole green onions make a big alternative. Dashi – the fastest way to get that signature Japanese soup. If you don’t have dashi flour, you can use chicken broth powder or mushroom seasoning powder (a staple food in a typical Vietnamese pantry) to serve a similar purpose. Soy Sauce – A light soy sauce to add the flavorful Umami flavor, a staple of Japanese cuisine. Mirin – Adds subtle fermented sweetness to make the flavor profile more complete. If you don’t have mirin, add a splash of rice vinegar to get a similar effect. Salt – Seasonal for the flavor. I like to use fine sea salt, but other salts like kosher salt also work. Kosher salt is salty so adjust it to suit the taste. Sugar – Just a pinch, wrap up the salty flavour and balance the soup. It uses granulated sugar. Green Onions/scallions (optional): for decoration

How to make chicken udon

Step 1: Fry the chicken and aromatics

In a wide pot, heat the sesame oil over medium heat. Add the chicken, season with salt and pepper, and cook until lightly browned. Stir in the onion, garlic and ginger and saute until fragrant.

Step 2: Build your inventory

Pour 10 cups of water. Bring a boil (about 10 minutes) in a boiling boil and reduce it to a gentle stew. Cook for another 20 minutes. Remove the form.

If you prefer clear soup, remove and discard the onion, garlic and ginger at this stage.

Step 3: Season the stock

Season the stock with singi powder, soy sauce, mirin, sugar and salt to turn your stock into a great soup. Add a little at a time and taste as you go.

Step 4: Prepare Udon noodles

Bring another pot of water to a boil. Add the frozen udon and cook until it is cooked about 1-2 minutes and relaxed and heated. Drain well and then throw it with sesame oil to prevent any particular preferences.

Step 5: Assemble

Divide the noodles into bowls. Ladle the hot chicken and soup on top. Add blanched bokuchoi or choi sam and garnish with sliced ​​green onions. Serve and have fun.

FAQ

What other toppings can I add?

For a hearty version, add sliced ​​boiled eggs (hard boiled) or roasted seaweed to the coarse parts and add more flavor and texture. You can also add a Blansing Bok Choi or a small sum to add greens.

Can I use chicken breast instead of thighs?

Yes, but the thighs have juicy results. If you use breasts, slightly reduce the time to simmer so that the meat does not dry out.

Storage and reheat

The soup is made a day or two before and can be stored separately from the noodles and toppings. When ready to serve, reheat the soup on the stubate top, heat the noodles and toppings in the microwave, and assemble everything together.