Udon Noodle Soup with Chicken

Udon Noodle Soup with Chicken and Mushrooms

Udon noodle soup with chicken is a food I really wish to enjoy. However, if I happen to be in a Japanese restaurant and decide to have it, I usually feel a little underwhelmed. Since udon noodle soups in Japanese American restaurants are sometimes underwhelmingly flavorful. Although the dish’s thick, chewy noodles and mild broth are also highlights, I find myself wanting more from it.

Before all of you recipe purists start criticizing me in the comments, let me say that this recipe may not be precisely conventional, and that’s why I opted to produce my own variation. But it has a nice flavor. There you have it.

My udon noodle soup base is a blend of chicken broth and dashi stock. And then, because why not, I caramelized shiitake mushrooms and grilled some marinated chicken. When sprinkled over the noodles, this combination gives the soup the deep, savory taste I seek in every cup of noodle soup. There are only a few fancy items called for in this recipe. You can use any rice wine or dry cooking sherry in place of mirin if you can’t find it.

The recipe shall now be given.


  • 8 oz. of fresh or frozen udon noodles
  • 4 oz. of fresh thinly sliced shiitake mushrooms
  • 5 slices of ginger
  • 2 boneless skinless chicken thighs (cut into bite-sized pieces)
  • 3 cloves of smashed garlic
  • 1 scallion (julienned)2 cups low sodium chicken broth
  • 2 cups of dashi stock
  • 2 tablespoons of oil (plus 1 teaspoon, divided)
  • 1 tablespoon of mirin
  • 1 tablespoon of soy sauce (add 1 teaspoon, divided)
  • 1 teaspoon of cornstarch
  • salt and pepper


  1. Simmer the chicken broth, dashi stock, ginger, and 1 tablespoon of soy sauce in a large pot or saucepan. While working on the remainder of the meal, cover the pot and keep it boiling. Put the oil in a wok or a large skillet and heat it over medium heat. Add the garlic and sauté it for a minute or two.
  2. Add salt, pepper, a teaspoon of oil, and cornstarch to the chicken, and mix well. Keep stirring until everything is incorporated. The chicken should be added in a single layer, and the heat should be increased to medium-high. Please don’t disturb the chicken. When the first side is browned, flip it over and continue searing. To prevent the garlic from burning, place it on the top of the chicken halfway through cooking.
  3. Remove the garlic and chicken from the pan. Cook until the mushrooms are soft after adding the slices. Add the mirin and soy sauce (1 teaspoon) and continue cooking for 1 more minute. Add back in the chicken and garlic and stir.
  4. Udon is divided between two soup bowls after being cooked per the package’s instructions. Check the seasoning by tasting the stock. Were we given a dish that was too salty? Combine with water. Need more experience? The dish needs salt.
  5. Combine the chicken and mushrooms, pour the heated stock over the noodles and serve. Put some scallions on top, and it’s ready to serve.

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