Description
Discover how to make a delicious Chicken Udon Soup from scratch with this easy-to-follow recipe. Warm up your taste buds and try it today!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 lb (450 g) boneless skinless chicken thigh
- 3 tablespoons (45 ml) Japanese sake
- 3 tablespoons (45 ml) soy sauce
- 2 teaspoons (10 ml) sugar
- 4 cups chicken broth (960 ml) (or vegetable broth)
- 1/2 lb (225 g) brown mushrooms, sliced (or 8 fresh shiitake mushrooms)
- 3 green onions, sliced, green and white parts separated
- 1 tablespoon (15 ml) ginger, minced
- 4 cups (960 ml) napa cabbage, chopped
- 2 packs udon noodles (total 17 oz / 500 g), frozen (or dried udon noodles)
Instructions
- Pour the vegetable oil into a 4-quart Dutch oven or similar pot and set it to medium heat. Allow it to warm until ready for cooking.
- While the pot is heating, prepare the sauce by combining the Japanese sake, soy sauce, and sugar in a small bowl.
- Place the chicken thighs in the pot, ensuring they do not overlap. Cook until the underside is a golden hue, about 2 to 3 minutes, then turn them over to brown the other side.
- After both sides are seared, introduce the sauce to the pot. Reduce the heat to low, cover, and cook until the chicken is fully cooked, approximately 5 minutes. Once done, move the chicken to a large plate.
- Add the chicken broth, sliced mushrooms, the white parts of the green onions, and minced ginger to the pot. Increase the heat to medium, cover, and allow the mixture to cook until the mushrooms are tender, roughly 10 minutes.
- Incorporate the chopped napa cabbage, covering the pot again. Let it cook for 3 minutes.
- Introduce the udon noodles, the remaining napa cabbage, and the green parts of the green onions. Cook until the noodles are thoroughly heated and the cabbage is soft, about 2 minutes. Turn off the heat.
- Cut the cooked chicken into slices and arrange them over the noodles.
- Serve warm as a main course.
Notes
- Marinate chicken thighs in sauce for 30 mins for a richer flavor.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Add a teaspoon of chili paste for a spicy kick to the broth.
