Imagine a steaming bowl of udon noodle soup, with its aromatic dashi broth mingling with tender chicken and earthy shiitake mushrooms.
This comforting Japanese classic is surprisingly simple to whip up, making it a go-to for cozy nights in.
As the flavors meld, each ingredient transforms, creating a savory harmony that’s both indulgent and satisfying.
Let’s bring this delightful dish to life and savor every soothing sip.
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 wooden spoon
- 1 ladle
- 1 colander
Ingredients
- 400 grams udon noodles
- 1 liter dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 200 grams chicken breast, sliced
- 100 grams shiitake mushrooms, sliced
- 2 green onions, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 1 teaspoon grated ginger
- Salt to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Udon Noodle Soup, follow this timeline, which includes reading and resting time:
- Reading & Preparation (5 minutes):
- Review the recipe and gather all necessary ingredients and equipment.
- Set up your cooking station with the large pot, medium saucepan, wooden spoon, ladle, and colander.
- Boil Water & Cook Noodles (15 minutes):
- Start boiling water in the large pot for the udon noodles.
- While waiting for the water to boil, slice the chicken breast, shiitake mushrooms, and green onions.
- Grate the ginger.
- Once the water boils, cook the udon noodles according to package instructions.
- Drain the noodles and set aside.
- Cook Chicken & Mushrooms (5 minutes):
- Heat vegetable oil in the medium saucepan over medium heat.
- Add sliced chicken breast and cook until browned.
- Prepare Soup Base (5 minutes):
- Add sliced shiitake mushrooms to the saucepan and cook until softened.
- Pour in dashi stock, soy sauce, mirin, and grated ginger.
- Bring the mixture to a simmer.
- Simmer & Combine Ingredients (10 minutes):
- Simmer the soup for 10 minutes to allow flavors to meld.
- Add the cooked udon noodles to the soup and stir gently.
- Adjust seasoning with salt as needed.
- Rest & Garnish (5 minutes):
- Remove the saucepan from heat and let the soup rest for 5 minutes.
- During this time, garnish with green onions and sesame seeds.
- Serve:
- Ladle the soup into bowls and serve hot.
Recipe Instructions
Boil water in a large pot and cook udon noodles according to package instructions.
Drain noodles using a colander and set aside.
In a medium saucepan, heat vegetable oil over medium heat.
Add sliced chicken breast and cook until browned.
Add shiitake mushrooms and cook until softened.
Pour in dashi stock, soy sauce, mirin, and grated ginger.
Bring to a simmer and cook for 10 minutes.
Add cooked udon noodles to the soup and stir gently.
Adjust seasoning with salt as needed.
Ladle soup into bowls and garnish with green onions and sesame seeds.
Let the soup rest for 5 minutes before serving.
Serving Tips
- Tempura: Pair the udon noodle soup with crispy tempura vegetables or shrimp for a delightful contrast of textures.
- Pickled Vegetables: Serve with a side of pickled daikon or cucumber to add a tangy crunch that complements the soup’s flavors.
- Green Tea: Enjoy a cup of green tea alongside the soup to cleanse the palate and enhance the Japanese dining experience.
- Steamed Rice: Offer a small bowl of steamed rice as a neutral side to soak up the savory broth.
- Edamame: Provide a bowl of salted edamame for a simple yet satisfying appetizer that complements the meal.
Storage
Store leftover udon noodle soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove to maintain the soup’s texture and flavor.
Freezing
To freeze udon noodle soup, store cooled broth and cooked noodles separately in airtight containers.
This prevents sogginess.
Thaw in the refrigerator and reheat gently before serving.
Reheating
To reheat udon noodle soup, use a saucepan on low heat.
Stir gently. Avoid boiling to prevent overcooking noodles.
Alternatively, microwave on low power. Stir occasionally for even warming.
Final Thoughts
Udon noodle soup is a delightful and comforting dish that captures the essence of Japanese cuisine.
The combination of chewy udon noodles, savory dashi broth, and tender chicken makes for a satisfying meal.
With the addition of mushrooms and green onions, this soup isn’t only flavorful but also nutritious.
Feel free to experiment with different proteins or vegetables to suit your taste.
Serve it hot to fully enjoy the harmonious flavors.
Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and promises a delicious result every time.
Frequently Asked Questions
Can I Use Gluten-Free Noodles Instead of Udon Noodles?
Absolutely, you can substitute gluten-free noodles for udon. Just make certain they maintain their texture during cooking. Adjust cooking times if needed, and remember, the key is your broth’s flavor—it’ll tie everything together deliciously.
How Can I Make the Soup Spicier?
To spice up the soup, add sliced chili peppers or a dash of chili oil while simmering. Incorporate a spoonful of sriracha or sprinkle red pepper flakes before serving. Adjust the heat to your taste preference!
What Is a Good Substitute for Dashi Stock?
For a dashi stock substitute, use a mix of vegetable broth and kombu (seaweed) or add a bit of fish sauce for umami. You’ll get a similar depth of flavor, enhancing your dish beautifully.
Can I Make This Soup Vegetarian?
You can make it vegetarian by replacing dashi stock with vegetable broth. Swap chicken with tofu and add more veggies like bok choy or spinach. You’ll maintain the savory essence while enjoying a plant-based delightful dish.
How Do I Thicken the Soup if Desired?
You can thicken the soup by mixing a tablespoon of cornstarch with cold water, then stirring it into the simmering broth. Use more cornstarch for a thicker consistency, and keep stirring to avoid lumps.
Udon Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 colander
Ingredients
- 400 grams udon noodles
- 1 liter dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 200 grams chicken breast sliced
- 100 grams shiitake mushrooms sliced
- 2 units green onions sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 1 teaspoon grated ginger
- salt to taste
Instructions
- Boil water in a large pot and cook udon noodles according to package instructions.
- Drain noodles using a colander and set aside.
- In a medium saucepan, heat vegetable oil over medium heat.
- Add sliced chicken breast and cook until browned.
- Add shiitake mushrooms and cook until softened.
- Pour in dashi stock, soy sauce, mirin, and grated ginger.
- Bring to a simmer and cook for 10 minutes.
- Add cooked udon noodles to the soup and stir gently.
- Adjust seasoning with salt as needed.
- Ladle soup into bowls and garnish with green onions and sesame seeds.
- Let the soup rest for 5 minutes before serving.
Notes
