Japanese Chicken Udon Soup Recipe
A non-veg Japanese recipe with chicken stock, boneless chicken - pieces and boiled, ginger - minced. Ready in 50 min, serves 2.
Curated byYuki Tanaka🇯🇵
Instructions
16 steps- 1
To begin making the Japanese Chicken Udon Soup recipe, in a large bottomed pan add the Chicken stock and minced ginger, soy sauce and bring to a boil over medium-high heat
chicken stock(4 cups)boneless chicken - pieces and boiled(1 cup)ginger - minced(1 tablespoon)-/2 soy sauce(1 tablespoon)udon noodles - boiled(1 cup) - 2
Reduce the heat to medium-low and simmer for 3 to 4 minutes
- 3
Now add carrots and simmer for few minutes
carrots (gajjar) - finely chopped(1/2 cup) - 4
Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions
chicken stock(4 cups)boneless chicken - pieces and boiled(1 cup)cabbage (patta gobi/ muttaikose) - finely sliced(1/2 cup)tablespoons sweet corn(2)button mushrooms - sliced(4)spring onion (bulb & greens) - sliced(1/2 cup) - 5
Return to a simmer and gently simmer for about 5 minutes
- 6
Adjust salt
salt - as needed - 7
Meanwhile cook noodles in another pan, drain and keep aside
udon noodles - boiled(1 cup) - 8
Take a serving soup bowl, pile the noodles in between and pour the soup all over
udon noodles - boiled(1 cup) - 9
Sprinkle left over spring onions
spring onion (bulb & greens) - sliced(1/2 cup) - 10
Heat a pan on low-medium flame and add a few drops of oil
- 11
Break the egg directly on the pan and adjust salt
salt - as needed - 12
Do not flip the egg
- 13
Let it cook from the bottom side only
- 14
You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg
- 15
Place the egg above the udon soup and serve hot with some extra udon noodles
udon noodles - boiled(1 cup) - 16
Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread
chicken stock(4 cups)boneless chicken - pieces and boiled(1 cup)udon noodles - boiled(1 cup)
Rate this recipe
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Japanese Chicken Udon Soup Recipe
A non-veg Japanese recipe with chicken stock, boneless chicken - pieces and boiled, ginger - minced. Ready in 50 min, serves 2.
Curated byYuki Tanaka🇯🇵
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Japanese Chicken Udon Soup recipe, in a large bottomed pan add the Chicken stock and minced ginger, soy sauce and bring to a boil over medium-high heat
chicken stock(4 cups)boneless chicken - pieces and boiled(1 cup)ginger - minced(1 tablespoon)-/2 soy sauce(1 tablespoon)udon noodles - boiled(1 cup) - 2
Reduce the heat to medium-low and simmer for 3 to 4 minutes
- 3
Now add carrots and simmer for few minutes
carrots (gajjar) - finely chopped(1/2 cup) - 4
Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions
chicken stock(4 cups)boneless chicken - pieces and boiled(1 cup)cabbage (patta gobi/ muttaikose) - finely sliced(1/2 cup)tablespoons sweet corn(2)button mushrooms - sliced(4)spring onion (bulb & greens) - sliced(1/2 cup) - 5
Return to a simmer and gently simmer for about 5 minutes
- 6
Adjust salt
salt - as needed - 7
Meanwhile cook noodles in another pan, drain and keep aside
udon noodles - boiled(1 cup) - 8
Take a serving soup bowl, pile the noodles in between and pour the soup all over
udon noodles - boiled(1 cup) - 9
Sprinkle left over spring onions
spring onion (bulb & greens) - sliced(1/2 cup) - 10
Heat a pan on low-medium flame and add a few drops of oil
- 11
Break the egg directly on the pan and adjust salt
salt - as needed - 12
Do not flip the egg
- 13
Let it cook from the bottom side only
- 14
You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg
- 15
Place the egg above the udon soup and serve hot with some extra udon noodles
udon noodles - boiled(1 cup) - 16
Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread
chicken stock(4 cups)boneless chicken - pieces and boiled(1 cup)udon noodles - boiled(1 cup)
Rate this recipe
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