Chicken Udon Noodle Soup (Tori Nanban Udon)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
684 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Chicken Udon Noodle Soup (Tori Nanban Udon)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 250 g boneless chicken thigh boneless, skin-on, cut into bitesize pieces
- 100 g Japanese leeks (naganegi) or regular leeks, cut into 5cm pieces (2 inch)
- 2 sheets fried tofu pouch (aburaage) (aburaage)
- 1 tbsp bonito flakes (katsuobushi)
- 1 tsp cooking oil neutral flavored
- 400 ml dashi stock
- 1 tsp Chinese-style chicken bouillon powder (granules)
- 1 tbsp light soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- ⅛ tsp salt
- 1 tbsp water to make slurry
- 1 tsp Potato Starch to make slurry
- 2 portions cooked udon noodles
- 2 pinches Japanese chili powder (shichimi togarashi) (shichimi togarashi)
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Instructions
- Sprinkle 1 tbsp bonito flakes into a heatproof bowl and microwave for 1 minute at 500W. Crush the flakes with your fingers to make a fine powder.
- Cut the 100 g Japanese leeks (naganegi) into 5cm (2 inches) pieces and thinly slice the 2 sheets fried tofu pouch (aburaage).
- Heat a large pan on medium and once hot, add 1 tsp cooking oil. Place 250 g boneless chicken thigh pieces with the skin side down and add the 100 g Japanese leeks (naganegi).
- Once the chicken is golden, turn it over and brown it on the other side. Turn the spring onion from time to time to char the surface evenly.
- Once the chicken is cooked through, add 400 ml dashi stock and bring to a boil. When it starts to boil, turn the heat down to a simmer and add 1 tsp Chinese-style chicken bouillon powder (granules), 1 tbsp light soy sauce, 1 tbsp sake, 1 tbsp mirin and ⅛ tsp salt.
- Mix well and then add the 2 sheets fried tofu pouch (aburaage) and katsuobushi powder from earlier.
- Simmer for a few minutes and then add the slurry (1 tbsp water mixed with 1 tsp potato starch). Continue to simmer for 1-2 minutes or until the soup is slightly thickened. (Be careful not to overcook or let the broth become too thick).
- Place the 2 portions cooked udon noodles in serving bowls and equally divide the soup and toppings. Sprinkle with 2 pinches Japanese chili powder (shichimi togarashi) and enjoy!
Nutrition Information
Show Details
Calories
684kcal
(34%)
Carbohydrates
65.5g
(22%)
Protein
39.7g
(79%)
Fat
31.3g
(48%)
Saturated Fat
7.1g
(36%)
Polyunsaturated Fat
7.8g
Cholesterol
121mg
(40%)
Sodium
1484.5mg
(62%)
Fiber
4.9g
(20%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 65.5g | 22% |
| Protein | 39.7g | 79% |
| Fat | 31.3g | 48% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 7.8g | 46% |
| Cholesterol | 121mg | 40% |
| Sodium | 1484.5mg | 62% |
| Fiber | 4.9g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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