This Chicken Udon Noodle Soup is warm and comforting. Loaded with soft udon noodles, tender chicken, and colorful veggies, it’s perfect for chilly days!
Making this soup is a breeze! I love how the flavors come together in one pot, making it both delicious and easy to clean up afterward. One bowl is never enough! 🍜
Key Ingredients & Substitutions
Udon Noodles: Fresh udon has a nice chewy texture that I love. If you can’t find fresh, frozen works too! For a gluten-free option, try rice noodles.
Chicken: Chicken breasts are great, but you can also use thigh meat for more flavor and juiciness. Tofu is a perfect plant-based swap!
Chicken Broth: I recommend low sodium broth to give you more control over the salt level. Homemade is best, but store-bought is convenient. You can use vegetable broth for a lighter soup.
Miso Paste: This adds depth to the soup. If you don’t have it, you can skip it or use a little extra soy sauce for flavor.
Bok Choy: Baby bok choy adds a nice crunch. If you can’t find it, spinach or Swiss chard work well. Just adjust cooking time so they don’t overcook!
How Can I Get Perfectly Soft-Boiled Eggs?
Soft-boiled eggs add a creamy richness to your soup, but getting them right can be tricky! Follow these simple steps:
- Start with eggs at room temperature to reduce cooking time.
- Boil water in a pot and gently lower in the eggs.
- Cook for exactly 6-7 minutes depending on your preference for runniness.
- After cooking, immediately transfer them to an ice bath. This stops the cooking and makes peeling easier.
- Peel gently and add to your soup just before serving for the best texture!
How to Make Chicken Udon Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 200 g (7 oz) udon noodles (fresh or frozen)
- 2 chicken breasts, thinly sliced
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional, for deeper umami)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 4 shiitake or cremini mushrooms, sliced
- 1 cup baby bok choy, halved or quartered
- 2 soft-boiled eggs (about 6-7 minutes cooking time)
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This Chicken Udon Noodle Soup takes about 15 minutes of prep time and 15-20 minutes of cooking time. In total, you’ll need around 30-35 minutes to enjoy a delicious, warm bowl of soup!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by bringing a pot of water to boil. Once boiling, gently add the eggs in and cook for 6-7 minutes for that perfect soft-boiled texture. After cooking, transfer them to an ice bath to cool quickly, making them easier to peel later. Once cool, peel and set aside.
2. Cook the Noodles:
If you’re using frozen or fresh udon noodles, cook them according to the package instructions—this usually takes about 2-3 minutes in boiling water. Once cooked, drain and set them aside for later.
3. Make the Broth:
In a large pot, heat up the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing them until they are fragrant, which should take about a minute. Then, toss in the sliced mushrooms and cook for another 2-3 minutes until they become slightly softened.
4. Simmer the Chicken:
Pour in the chicken broth and add the soy sauce and miso paste (if you’re using it). Stir everything well and bring the broth to a gentle simmer. Then, add the sliced chicken breasts into the simmering broth. Cook until the chicken is fully cooked through (about 5-6 minutes).
5. Add the Vegetables:
Once the chicken is cooked, add the baby bok choy to the pot and let it cook for about 2 minutes, or until it wilts but remains bright green.
6. Final Seasoning:
Give the broth a taste and season with salt, pepper, and optional chili flakes for some heat, if desired.
7. Serve the Soup:
To serve, place the cooked udon noodles in bowls and ladle the hot broth, chicken, mushrooms, and bok choy over the top. Halve the soft-boiled eggs and place them on top of each bowl. Finally, garnish with the sliced green onions.
8. Enjoy!
Dig in with chopsticks and a soup spoon—you’ll love this hearty and savory Chicken Udon Noodle Soup!
Can I Use Other Noodles Instead of Udon?
Absolutely! If you can’t find udon noodles, you can use soba noodles, rice noodles, or even ramen noodles. Just adjust the cooking time according to the package instructions for the type of noodles you choose.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much.
What Can I Add for Extra Flavor?
For an extra flavor boost, try adding a splash of mirin or a teaspoon of rice vinegar to the broth. Fresh herbs like cilantro or basil can also brighten the dish up before serving!
Can I Make This Soup Vegetarian?
Definitely! Swap the chicken for tofu or tempeh and use vegetable broth instead of chicken broth. You can also add more vegetables like carrots or bell peppers for additional texture and flavor.
