Chicken Udon Noodle Soup Recipe

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A classic Japanese chicken udon noodle soup. The chicken is shredded, the dashi is prepared from scratch and everything is assembled at the end.

Prep Time

20 mins

Cook Time

18 mins

Waiting Time

30 mins

Servings: 2 servings

Calories: 467 kcal

Course: Soup

Cuisine: Asian, Japanese

Ingredients

For the Dashi:

2x2 inches kombu sheet form
2 Cups water
1 Cup katsuobushi aka Bonito Flakes

For the Shredded Chicken:

1 chicken breast
2 pinch salt
2 pinch sugar
1 Tablespoon sake or Vodka
2 cups water

To assemble:

2 Cups chicken stock from the shredded chicken earlier
2 Teaspoon sugar
salt to taste
3 Tablespoon soy sauce
5.6 ounces udon noodles and water to cook
2 talks green onions sliced or chopped

Instructions

For the Dashi:

Cup of Yum

Cut the kombu sheet into the required size with a kitchen scissor. Wipe the kelp piece clean with a damp folded kitchen paper towel.
Place the kombu square into your pan and top with the water.
Allow the kombu to soak for at least 30 minutes. The longer you keep it to soak, the better, e.g., overnight.
Take the pan to the heat and keep over a medium heat setting, cover. Bring it to a boiling point and take out the kelp sheet. Keep the kombu kelp aside (it can be cut into strips and eaten in a salad or use it as a ramen topping).
Turn off the heat and stir in all the katsuobushi (bonito flakes).
Cover the pan and wait for the katsuobushi to fall to the bottom of the pan.
Place a large fine mash strainer over a bowl and strain your awase dashi. Discard the bonito flakes.

For the Shredded Chicken:

Prepare your clean chicken breast and trimm off any tiny bone parts or anything that you don't want on your chicken. For example, we like to remove the membrane skin and white fats.
Sprinkle and rub salt and sugar on both sides of the chicken breast.
Place the chicken breast into a small to medium-sized pot and pour the sake or vodka over the chicken together with the water.
Keep on a medium-high flame to gradually heat the water. Simmer chicken covered for about 15 minutes, or until the chicken breast appears cooked through.
Take the chicken out of the chicken stock on a clean surface and shred it with your fingers or two forks and keep aside for later. Keep the stock aside, do not discard!

To Assemble:

Combine dashi and chicken stock in a pan and bring to the boiling point. Skim off excess foam.
Take from the heat once it's boiling and stir in sugar, salt, and soy sauce.
Boil udon noodles in water as per package instructions.
Chop or slice the green onion.
Place noodles in a serving bowl, top with shredded chicken, green onion and pour chicken dashi soup stock over that. Serve hot.

Notes

Save time in the kitchen by following this cooking organization timetable:
Prep and keep kombu to soak. (30 mins minimum wait time)
In the meanwhile, prepare shredded chicken and while it's cooking, chop green onions.
Cook the dashi and focus on the process.
Boil Noodles and simultaneously, on a side burner, prepare seasoned stock with dashi and chicken stock.
Assemble all ingredients in your bowl.

Nutrition Information

Calories 467kcal (23%) Carbohydrates 61g (20%) Protein 42g (84%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 1g (5%) Trans Fat 0.01g (1%) Cholesterol 76mg (25%) Sodium 2029mg (85%) Potassium 582mg (12%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 155IU (3%) Vitamin C 4mg (4%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 467

% Daily Value*

Calories	467kcal	23%
Carbohydrates	61g	20%
Protein	42g	84%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	76mg	25%
Sodium	2029mg	85%
Potassium	582mg	12%
Fiber	5g	20%
Sugar	13g	26%
Vitamin A	155IU	3%
Vitamin C	4mg	4%
Calcium	39mg	4%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.