Chicken Udon Soup
Chicken udon soup is Japanese comfort food at its simplest: thick, chewy udon noodles and tender slices of chicken simmered in a light, savory broth with bok choy and mushrooms. It is warming, gentle, and on the table in 40 minutes — exactly what a cold evening asks for.
- Prep time
- 15 mins
- Cook time
- 25 mins
- Total time
- 40 mins
- Servings
- 4 servings
- Calories
- 385
Ingredients
- 2 tablespoons neutral oil
- 1 lb (450 g) boneless chicken thighs, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 6 cups good chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 3 packs (about 600 g) fresh or frozen udon noodles
- 8 oz (225 g) shiitake or cremini mushrooms, sliced
- 4 baby bok choy, halved lengthwise
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
- Heat the neutral oil in a large pot over medium-high heat. Sear the sliced chicken for 3 to 4 minutes until lightly golden on the edges.
- Add the garlic and ginger and cook 1 minute until fragrant, stirring so nothing burns.
- Pour in the chicken broth, soy sauce, mirin, and sugar. Bring to a gentle boil, then reduce to a steady simmer for 10 minutes so the chicken turns tender.
- Add the mushrooms and simmer 5 minutes more. Taste the broth and adjust — a splash more soy for saltiness or a pinch of sugar for balance.
- While the broth simmers, cook the udon noodles in a separate pot of boiling water according to the package (usually 2 to 3 minutes for frozen). Drain and rinse briefly under warm water.
- Add the bok choy to the broth and simmer just 2 minutes until bright green and tender-crisp.
- Divide the noodles among 4 deep bowls. Ladle over the hot broth, chicken, mushrooms, and bok choy.
- Finish with the green onions and a drizzle of sesame oil. Serve steaming hot.
Pro tips
- Cook the udon separately — cooking noodles directly in the soup clouds the broth and makes the noodles gummy.
- Do not boil the broth hard once seasoned; a gentle simmer keeps the flavor clean and delicate.
- Frozen udon is excellent and needs no thawing — drop it straight into boiling water.
- For a richer broth, add a strip of kombu while simmering and remove it before serving.
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes. Slice it thinly and simmer it gently — add it a little later so it does not overcook and turn dry.
Where can I find udon noodles?
Fresh or frozen udon is available in the refrigerated section of most Asian grocery stores and many supermarkets. Dried udon works too — just cook it a few minutes longer.
Is this soup spicy?
No, it is mild and savory. If you like heat, add a spoonful of chili oil or a pinch of shichimi togarashi at the table.
Can I add other vegetables?
Yes — napa cabbage, spinach, carrots, and corn all fit beautifully. Add heartier vegetables with the mushrooms and leafy greens at the end.