Chicken Udon Soup

This Chicken Udon Soup recipe is a delicious Japanese soup that’s loaded with meats, vegetables and udon noodles all simmered in a delicious Japanese soup base.

This udon noodle soup is crowded with chicken, vegetables and udon noodles all simmered in a richly flavored Japanese soup base.  It’s super easy to make any night of the week.

This Udon Soup is loaded with chicken, vegetables, and udon noodles all simmered in a richly flavored 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 this udon noodle soup extra special…add a few pieces of shrimp tempura to the bowl.  You’ll be hooked for sure!!

Udon Noodle Soup Recipe

Most of the ingredients for this Chicken Udon Soup are pretty straight forward.  The only two specialty items you’ll need to pick up are the udon noodles and mirin.

• Chicken broth
• Cooked chicken, chopped 
• Fresh ginger
• Low sodium soy sauce
• Mirin
• Carrot
• Napa cabbage
• Shitake mushrooms
• Broccoli florets
• Green onion
• Fresh udon noodles 
• Soft-boiled eggs

How To Make Udon Soup

This udon soup recipe comes together in about 30 minutes start-to-finish.

1. Boil eggs:  Place the eggs in a small pan and add enough water to cover. Gently boil.
2. Remove the eggs from the pan and place in a bowl of ice water until cool enough to handle.
3. Peel the eggs under running water. Cut the eggs in half and set aside.
4. Add the broth to a large sauce pan, add the ginger, soy sauce, and mirin and bring to a boil over medium-high heat.
5. Reduce the heat to medium-low and simmer for 3-4 minutes.
6. Add the carrots and simmer for 3 minutes.
7. Add the chicken, cabbage, mushrooms, and broccoli. Return to a simmer and gently simmer for about 5 minutes.
8. Meanwhile, cook the noodles in a large pot of boiling according to the directions on the package. If you’re using dried noodles – you’ll need to cook the noodles a little longer than fresh noodles.
9. To serve:  Pile the noodles in the center of a bowl. Pour the soup over the noodles. Arrange the eggs around the noodles and garnish with green onion.

What Are Udon Noodles?

Udon noodles are Japanese noodles made from wheat flour.  They’re thicker and chewier than soba noodles (which are made from buckwheat).  

Is Udon Gluten Free?

No.  Udon contains wheat so it is not gluten-free like rice noodles.

Where Do You Buy Udon Noodles?

You can find Japanese udon noodles at Japanese markets, some Asian markets, some grocery stores, and Costco .  If you can’t fid fresh udon noodles, then dried will work just fine.

Looking For More Soup Recipes? 

If you like this udon noodle soup recipe, be sure to check out these other healthy chicken soup recipes.

• New England Clam Chowder
• Mexican Chicken Soup
• Roasted Garlic Chicken Soup
• Immune Boosting Chicken Soup
• Chicken Tortilla Soup

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Yield: 4 servings

Chicken Udon Soup

Additional Time 1 hour

Total Time 1 hour

This Chicken Udon Soup recipe is a delicious Japanese soup that's loaded with meats, vegetables and udon noodles all simmered in a delicious Japanese soup base.

Ingredients

• 6 cups low sodium chicken broth
• 2 cups cooked chicken, chopped (boiled or store bought roasted)
• 2 tablespoons fresh ginger, minced
• 1-1/2 tablespoons low sodium soy sauce
• 2 teaspoons mirin
• 1/2 cup carrot, diced
• 1 cup napa cabbage, sliced
• 6 shitake mushrooms, sliced
• 3/4 cup broccoli florets
• 1/2 cup green onion, diced
• 6 ounces fresh udon noodles (you can find them at Asian markets, some grocery stores, and Costco)
• 4 soft-boiled eggs

Instructions

1. Place the eggs in a small pan and add enough water to cover. Bring to a boil over medium-high heat - then reduce to medium-low. Gently boil for about 4-5 minutes.
2. Remove the eggs from the pan and place in a bowl of ice water until cool enough to handle.
3. Peel the eggs under running water. Cut the eggs in half and set aside.
4. Add the broth to a large sauce pan, add the ginger, soy sauce, and mirin and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 3-4 minutes.
5. Add the carrots and simmer for 3 minutes.
6. Add the chicken, cabbage, mushrooms, and broccoli. Return to a simmer and gently simmer for about 5 minutes.
7. Meanwhile, cook the noodles in a large pot of boiling according to the directions on the package. If you're using dried noodles - you'll need to cook the noodles a little longer than fresh noodles.
8. Pile the noodles in the center of a bowl. Pour the soup over the noodles. Arrange the eggs around the noodles and garnish with green onion.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 250mgSodium: 511mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 33g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.