Easy chicken udon soup

Name: Easy chicken udon soup
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: japanese
Ingredients: 2 chicken thighs (boneless); 2 packages udon noodles; 2 stalks scallions; 3.5 oz shiitake mushrooms; 1 tbsp ginger; 2 cloves garlic; 1 tbsp vegetable oil; 13.5 fl oz chicken stock; 13.5 fl oz dashi; 1 tbsp soy sauce; vegetable oil (for frying); salt; pepper

Based on 33 ratings

In app

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"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 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

chicken thighs (boneless)

2 packages

udon noodles

2 stalks

scallions

100 g

shiitake mushrooms

1 tbsp

ginger

2 cloves

garlic

1 tbsp

vegetable oil

400 ml

chicken stock

400 ml

dashi

1 tbsp

soy sauce

vegetable oil (for frying)

salt

pepper

Utensils

knife, cutting board, frying pan, cooking spoon, paper towels, plate, pot (large)

Nutrition per serving

Cal1070

Fat29 g

Protein38 g

Carb164 g

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!
Enjoy your meal!