Chicken Udon Soup Recipe
Thick udon noodles in chicken broth
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Ingredients
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Broth
Noodles and Vegetables
Method
Preparing the Broth
- 1
Cook the Chicken
In a large pot, add the chicken thighs and cover them with chicken broth and water. Bring to a boil over medium-high heat.
- 2
Add Aromatics
Once boiling, add minced garlic, sliced ginger, soy sauce, sesame oil, and bring the mixture to a simmer. Let it cook for about 20 minutes until the chicken is cooked through.
- 3
Shred the Chicken
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside.
- 4
Season the Broth
Return the shredded chicken to the pot. Add chopped green onions, and season with salt and black pepper to taste. Keep the broth warm on low heat.
Cooking the Noodles and Vegetables
- 5
Cook the Udon Noodles
In a separate pot, bring water to a boil. Add the udon noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.
- 6
Cook the Vegetables
In the same pot used for the noodles, add a splash of water and sauté the julienned carrots and sliced mushrooms for 3-4 minutes until tender. Add the spinach and bean sprouts, cooking for an additional 1-2 minutes.
- 7
Combine Everything
In serving bowls, divide the cooked udon noodles, then add the sautéed vegetables on top. Ladle the hot chicken broth and shredded chicken over the noodles and vegetables.