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Chicken Udon Noodle Soup (Tori Nanban Udon)
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Chicken Udon Noodle Soup (Tori Nanban Udon)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 684 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 250 g chicken thigh boneless, skin-on, cut into bitesize pieces
  • 100 g Japanese leek or regular leeks, cut into 5cm pieces (2 inch, naganegi
  • 2 heets fried tofu pouch aburaage
  • 1 tbsp bonito flakes (katsuobushi)
  • 1 tsp neutral cooking oil neutral flavored, generic cooking oil
  • 400 ml dashi stock
  • 1 tsp chicken bouillon powder Chinese-style, granules
  • 1 tbsp soy sauce light
  • 1 tbsp sake
  • 1 tbsp mirin
  • ⅛ tsp salt
  • 1 tbsp water to make slurry
  • 1 tsp potato starch to make slurry
  • 2 portions udon noodles cooked
  • 2 pinches Japanese chili powder shichimi togarashi

Instructions

    Cup of Yum
  1. 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.
  2. Cut the 100 g Japanese leeks (naganegi) into 5cm (2 inches) pieces and thinly slice the 2 sheets fried tofu pouch (aburaage).
  3. 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).
  4. 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.
  5. 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. 
  6. Mix well and then add the 2 sheets fried tofu pouch (aburaage) and katsuobushi powder from earlier.
  7. 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).
  8. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 684

% 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.