This warm and tasty Chicken Udon Noodle Soup is a perfect cozy meal. With soft udon noodles, tender chicken, and a comforting broth, it’s like a hug in a bowl!
The best part? It’s super easy to whip up! On chilly days, I love to enjoy a big bowl while wrapped in a blanket. It’s comfort food at its finest! 🍜
Key Ingredients & Substitutions
Udon Noodles: These thick, chewy noodles are perfect for soup. You can also use other types like ramen or soba if you can’t find udon. Just remember that cooking times may vary!
Chicken: I recommend boneless, skinless chicken breasts for ease. If you have leftover rotisserie chicken, that’s a fantastic shortcut, too! Just shred it and stir it in at the end.
Chicken Broth: Homemade broth is great, but store-bought works just fine. For a lower-sodium option, look for low-sodium broth to control the saltiness in your soup.
Miso Paste: This optional ingredient adds depth. You can skip it or replace it with other ingredients like soy sauce or even tahini for a twist. Just start with a small amount and adjust to taste!
Baby Bok Choy: If you can’t find bok choy, try other greens like spinach or kale. They cook quickly and will still give you that fresh flavor.
How to Get a Perfectly Soft-Boiled Egg?
The soft-boiled egg adds creaminess to your soup. Here’s how to achieve that perfect egg:
- Bring a pot of water to a gentle boil—not a rolling boil, as that can crack the eggs.
- Carefully add your eggs and set a timer for 6-7 minutes for soft yolks.
- When the time is up, immediately transfer the eggs to an ice bath or cold water. This stops the cooking process.
- Peel gently under running water to help remove the shell without breaking the egg.
Enjoy making your Chicken Udon Noodle Soup! It’s simple and oh-so-satisfying!
Chicken Udon Noodle Soup
Ingredients You’ll Need:
- 8 oz udon noodles (fresh or frozen)
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional for depth)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4-6 shiitake or cremini mushrooms, sliced
- 1 baby bok choy, halved lengthwise
- 2 green onions, thinly sliced
- 1 soft-boiled egg (simmered for about 6-7 minutes), halved
- Salt and black pepper to taste
- Crushed red pepper flakes or chili oil (optional, for spice)
How Much Time Will You Need?
This delightful Chicken Udon Noodle Soup will take about 30 minutes in total. You’ll spend roughly 10 minutes prepping the ingredients, and then about 20 minutes cooking. It’s quick and will fill your kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Egg:
Start by bringing water to a gentle boil in a small pot. Carefully add one egg into the boiling water and simmer it for about 6-7 minutes for that perfect soft yolk. Once done, remove the egg and place it in a bowl of ice water to cool down quickly. After a few minutes, peel and set aside.
2. Cook the Chicken:
Season your chicken breasts lightly with salt and pepper. In a large pot or deep skillet, heat the sesame oil over medium heat. Add the chicken breasts and sauté them until they’re golden and cooked through, which should take about 5-7 minutes per side. Afterward, take the chicken out of the pot and slice it thinly.
3. Make the Broth:
In the same pot, add a little more sesame oil if needed. Sauté the minced garlic and grated ginger until you can smell their lovely fragrance, which will take about 1 minute. Next, pour in the chicken broth along with soy sauce and the miso paste (if you’re using it). Stir everything together and bring this delicious mixture to a gentle simmer.
4. Add Vegetables and Noodles:
Now it’s time to add the sliced mushrooms and baby bok choy into the simmering broth. Cook for about 3-5 minutes until the bok choy leaves become tender. Then, toss in the udon noodles and cook according to the package instructions until they’re just tender, which is usually around 2-3 minutes for fresh or frozen noodles.
5. Assemble the Soup:
After the noodles are cooked, return the sliced chicken to the pot to warm it through. Taste the broth and if you want to adjust any seasonings, feel free to add salt, pepper, or more soy sauce.
6. Serve:
Ladle your delicious soup into bowls. Don’t forget to garnish with the halved soft-boiled egg and the thinly sliced green onions. If you like a little spice, sprinkle on some crushed red pepper flakes or drizzle chili oil on top for an extra kick!
Enjoy your comforting bowl of Chicken Udon Noodle Soup! It’s perfect for cozy evenings!
Can I Use Precooked Chicken for This Recipe?
Absolutely! If you have leftover rotisserie chicken or precooked chicken breasts, simply shred or slice the chicken and add it to the broth towards the end of cooking to warm it up.
What If I Can’t Find Udon Noodles?
No problem! You can substitute udon noodles with other types like ramen or soba noodles. Just be sure to adjust the cooking time according to the package instructions to avoid overcooking.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, replace the chicken with tofu and use vegetable broth instead of chicken broth. You can also add more vegetables like carrots, zucchini, or snap peas for added flavor and nutrition!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help loosen the noodles and revive the soup’s consistency.
