Japanese Chicken Udon Soup Recipe

Name: Japanese Chicken Udon Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Japanese
Ingredients: 4 cups Chicken stock; 1 cup Boneless chicken pieces and boiled; 1 tablespoon Ginger minced; 1-1/2 tablespoon Soy sauce; 1/2 cup Carrots (Gajjar) finely chopped; 1/2 cup Cabbage (Patta Gobi/ Muttaikose) finely sliced; 2 tablespoons Sweet corn; 4 null Button mushrooms sliced; 1/2 cup Spring Onion (Bulb & Greens) sliced; null Salt as needed; 1 cup Udon noodles boiled; 2 null Whole Eggs

Shaheen Ali

December 21, 2017

3298 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:2 Servings

Meal:Dinner

Cuisine:Japanese

Chicken Udon Soup is loaded with chicken, vegetables and udon noodles in a rich broth. It’s super easy to make and it hits the spot when you’re in the mood for a hearty Japanese soup. If you want to make it extra special, add a few pieces of shrimp tempura to the bowl. You’ll be hooked for sure!!

Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread.

If you like this recipe, you can also try other Soup recipes such as

Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread.

If you like this recipe, you can also try other Soup recipes such as

Ingredients

4 cups Chicken stock

1 cup Boneless chicken, pieces and boiled

1 tablespoon Ginger, minced

1-1/2 tablespoon Soy sauce

1/2 cup Carrots (Gajjar), finely chopped

1/2 cup Cabbage (Patta Gobi/ Muttaikose), finely sliced

2 tablespoons Sweet corn

4 Button mushrooms, sliced

1/2 cup Spring Onion (Bulb & Greens), sliced

Salt, as needed

1 cup Udon noodles, boiled

2 Whole Eggs

Instructions for Japanese Chicken Udon Soup Recipe

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.

Reduce the heat to medium-low and simmer for 3 to 4 minutes. Now add carrots and simmer for few minutes.

Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions. Return to a simmer and gently simmer for about 5 minutes.

Adjust salt. Meanwhile cook noodles in another pan, drain and keep aside.

Take a serving soup bowl, pile the noodles in between and pour the soup all over. Sprinkle left over spring onions.

Heat a pan on low-medium flame and add a few drops of oil. Break the egg directly on the pan and adjust salt. Do not flip the egg. Let it cook from the bottom side only. You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg.

Place the egg above the udon soup and serve hot with some extra udon noodles.

Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread.