Quick & Delicious Chicken Udon

Looking for a quick, comforting noodle soup to get you through a busy weekday? This chicken udon noodle soup is one of my favorites.

With frozen, pre-cooked udon, you can have a warm, satisfying bowl ready in about 30 minutes.

What You Will Need

To make chicken udon noodle soup, gather these ingredients:

• Chicken – Chicken thighs give the best flavor that also stay moist.
• Udon noodles – Thick, chewy Japanese wheat noodles. I like using frozen cooked udon for their convenience. Make sure you get the kind with only noodles, not one with a soup base included. If you can’t find them, fresh egg noodles work just as well.
• Ginger, garlic, onion – These aromatics build the base flavor of the broth. Yellow or white onions are classic, but shallots or even whole green onions make great substitutes.
• Dashi – The quickest way to get that signature Japanese broth. If you don’t have dashi powder, you can use chicken bouillon powder or mushroom seasoning powder (a common Vietnamese pantry staple) that serve a similar purpose.
• Soy sauce – A light soy sauce to add the savory, umami flavor that’s a staple in Japanese cuisine.
• Mirin – Adds a subtle fermented sweetness, making the flavor profile more complete. If you don’t have mirin, add a splash of rice vinegar for a similar effect.
• Salt – Season to taste. I like to use fine sea salt, but other salt such as kosher salt will work too. Adjust to taste as kosher salt is slightly less salty.
• Sugar – Just a pinch helps round out the salty flavors and makes the broth more balanced. I’m using granulated cane sugar.
• Green onions/scallions (optional): for garnish

How to Make Chicken Udon

Step 1: Pan fry the chicken and aromatics

In wide medium pot, heat sesame oil over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned. Stir in onion, garlic, and ginger and sauté until fragrant.

Step 2: Build the stock

Pour in 10 cups water. Bring to a boil uncovered (about 10 minutes), then reduce to a gentle simmer. Cook for 20 more minutes. Skim off any foam.

If you prefer a clear broth, remove and discard the onion, garlic, and ginger at this stage if preferred.

Step 3: Season the stock

Turn the stock into a wonderful broth by seasoning with dashi powder, soy sauce, mirin, sugar, and salt. Add a little at a time and taste as you go.

Step 4: Prepare udon noodles

Bring a separate pot of water to a boil. Add frozen udon and cook just until loosened and heated through, about 1–2 minutes. Drain well, then toss with sesame oil to prevent sticking.

Step 5: Assemble

Divide noodles into bowls. Ladle hot chicken and broth over the top. Add blanched bok choy or choy sum and garnish with sliced green onions. Serve and enjoy.

FAQs

What other toppings can I add?

For a heartier version, add sliced boiled egg (hard or soft boiled) or roasted seaweed broken into rough pieces for extra flavor and texture. You can also add blanched bok choy or choy sum to get your greens in.

Can I use chicken breast instead of thighs?

Yes, but thighs give a juicier result. If using breast, reduce simmering time slightly to avoid drying out the meat.

Storage & Reheating

The broth can be made a day or two ahead and stored separately from the noodles and toppings. When ready to serve, reheat the broth on the stovetop, warm the noodles and toppings in the microwave, then assemble everything together.