Quick Chicken Udon Soup
This chicken udon soup only takes 15 minutes to put together. Well, maybe 20 if you’re new to making it? It’s easy to customise, genuinely quick to make, and seriously comforting.
Ingredients
- 4 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 600 ml dashi stock
- 2 medium chicken thighs (boneless & skinless)
- 2 spring onions (approx 1 inch length pieces)
- 100 g shimeji/beech mushrooms (or any vegetables you like)
- 2 packets of cooked udon
- shichimi (Japanese 7 spice - optional)
Instructions
- Add the Japanese soy sauce, mirin, and sugar to a pot and gently simmer for about 3-5 minutes, or until you can no longer smell the harshness of the alcohol.
- Pour the hot dashi stock into the pot with the sliced spring onions and medium chicken thighs. Cover with a lid and simmer on a very low heat for about 5 minutes.
- Add the shimeji/beech mushrooms and cook for about 3 minutes. You can use whatever veggies you like here.
- Add the udon straight into the pot with the rest of the ingredients and cook for about 2 minutes, or until they have loosened up and heated through.
- I recommend slicing the chicken before adding to the bowl, it makes it much easier to eat.
- Serve everything in a deep bowl, sprinkle with optional shichimi, and tuck in!