Easy chicken udon soup
"If you’re using a whole chicken or chicken thighs with bones, reserve the bones to make chicken stock. If you don’t have dashi, simply substitute 1:1 with the chicken stock. While this recipe calls for fresh shiitake, you can also use dried ones—just be sure to soak them in hot water to rehydrate. This is a great recipe to wipe up the last of your fridge’s produce. Add any leftover or frozen vegetables, such as broccoli or spinach."
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, frying pan, cooking spoon, paper towels, plate, pot (large)
How-To Videos
Homemade chicken stock
How to prepare garlic
How to prepare a whole chicken
Nutrition per serving
Step 1/4
- 2 stalks scallions
- 100 g shiitake mushrooms
- 1 tbsp ginger
- 2 cloves garlic
- 2 chicken thighs (boneless)
- knife
- cutting board
Slice scallions in diagonal rings and slice fresh shiitake mushrooms. Mince ginger and garlic. Debone and cut chicken thigh into bite-sized pieces.
Step 2/4
- vegetable oil (for frying)
- salt
- pepper
- frying pan
- cooking spoon
- paper towels
- plate
Add some vegetable oil to a frying pan. Fry chicken until crispy and golden brown, approx. 5 - 7 min. Season with salt and pepper. Remove from heat and drain excess oil on a paper towel-lined plate.
Step 3/4
- 1 tbsp vegetable oil
- 400 ml chicken stock
- 400 ml dashi
- 1 tbsp soy sauce
- pot (large)
Add some vegetable oil to a large pot over medium heat. Add minced garlic and ginger, and fry briefly for approx. 30 sec. Deglaze with chicken stock, bring to a boil, then lower heat and let simmer. Add shiitake mushrooms and cook for approx. 3 min. Add dashi and soy sauce. Season with salt, if needed, and let simmer on low heat.
Step 4/4
- 2 packages udon noodles
Cook udon noodles according to package instructions and drain. Equally divide noodles and chicken into two bowls and cover with soup. Garnish with scallions and shichimi togarashi or a jammy egg, if desired. Enjoy!
