Chicken Udon Soup (鸡肉乌冬面)
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
2 to 4
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Calories
454 kcal
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Course
Side Dish, Main Course
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Cuisine
Japanese
Chicken Udon Soup (鸡肉乌冬面)
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A super simple one-pot chicken udon soup that guarantees maximum satisfaction with beautifully seared chicken, rich soup, thick noodles, and tender veggies. The recipe yields 2 big servings as a main or 4 small servings as a side.I made this dish using the Vermicular Musui–Kamado. But you can use a dutch oven or heavy-duty pot for this recipe instead.
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Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 lb boneless skinless chicken thigh (or breast)
Sauce
- 3 tablespoons Japanese sake (or 2 tablespoons dry sherry)
- 3 tablespoons soy sauce
- 2 teaspoons sugar
Soup
- 4 cups chicken broth (or vegetable broth)
- 1/2 lb brown mushrooms , sliced (or 8 fresh shiitake mushrooms)
- 3 green onions , sliced, green and white parts separated
- 1 tablespoon ginger , minced
- 4 cups Napa cabbage , chopped
- 2 packs udon noodles (total 17-oz / 500 g) , frozen (or dried udon noodle) (*Footnote 1)
Instructions
- Add the oil into the Vermicular Musui–Kamado (or a 4-quart dutch oven). Turn to medium heat setting. Let it heat up until it shows “Grill OK”.
- Mix the sauce in a small bowl while heating up the pot.
- Add the chicken thighs into the pot without overlapping. Sear until the bottom turns golden brown, 2 to 3 minutes. Flip and sear the other side.
- Once both sides of the chicken are seared, pour the sauce into the pot. Turn to low heat. Cover and let it cook until the chicken thighs are cooked through, 5 minutes or so. Once done, transfer the chicken to a big plate.
- Add the broth, mushrooms, white part of the green onion, and ginger. Turn the heat setting to medium. Cover and cook until the mushrooms are cooked through, about 10 minutes.
- Add the white part of the napa cabbage and cover again. Cook for 3 minutes.
- Add the noodles, the green part of the cabbage, and the green part of the green onions. Cook until the noodles heat up and the cabbage turns tender, about 2 minutes. Turn off the heat.
- Slice the cooked chicken and place it on top of the noodles.
- Serve hot as a main dish.
Notes
- If you use dried udon noodles, you’ll need to cook them according to the instructions on the package in separate pot before adding them to the broth. In this case, add the noodles at the end of the cooking once everything else is ready.
Nutrition Information
Show Details
Serving
4servings
Calories
454kcal
(23%)
Carbohydrates
47.9g
(16%)
Protein
39g
(78%)
Fat
12.4g
(19%)
Saturated Fat
2.6g
(13%)
Cholesterol
71mg
(24%)
Sodium
1256mg
(52%)
Potassium
986mg
(28%)
Fiber
4.6g
(18%)
Sugar
12.6g
(25%)
Calcium
107mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 454kcal | 23% |
| Carbohydrates | 47.9g | 16% |
| Protein | 39g | 78% |
| Fat | 12.4g | 19% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 71mg | 24% |
| Sodium | 1256mg | 52% |
| Potassium | 986mg | 21% |
| Fiber | 4.6g | 18% |
| Sugar | 12.6g | 25% |
| Calcium | 107mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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