Chicken Udon Noodle Soup is comfort food. It is so simple and nourishing with rich basic flavors it makes a great remedy for colds or just a cold and rainy day. It has such a clean flavor profile it is even great with kids. Restaurants often have the luxury of producing great stocks but with this simple recipe we can show you how to cheat and make it easy!
Chefs often have the best stocks at their disposal and have an easy time making soups where the basic protein stock is the shining key such as with Chicken Udon Noodle Soup. They often use chicken wings or chicken feet which may sound crazy but they develop very rich collagen based broths in large amounts. We still suggest you start with as good of a stock as possible here such as using the leftover bones from roasted chicken if possible. However if you do not have the time or resources and need to use a boxed broth or chicken base that is ok, as we will build the other flavors around it to help with that rich umami background we are looking for in a simple soup. The ginger, garlic, mushroom, and soy will help build these blocks of flavors.
What are Udon noodles?
There are many types of noodles and soups of course and Chicken Udon Noodle Soup is just one variety. Typically however they are based around a lighter, clear style of broth where the stock is the main focus. Udon noodles themselves are thicker than ramen or buckwheat soba. Udon noodles are made from wheat and usually have a white appearance and chewy texture. They are often times sold “fresh” in bags or frozen with little cooking time when added to broths unlike their dried partners. Udon are an alternative to rice or thinner noodles that require some type of starchy texture.
What are some other add ons and substitutions?
For this recipe of Chicken Udon Noodle Soup we kept it pretty basic. We recommend using pulled chicken from roasted chicken, that way you can get the great roasted flavor and broth. However if you do not have that you can get precooked chicken from many stores such as rotisserie style, or you can simmer your own chicken breasts or thighs and shred. If you don’t have bok choy white cabbage also works here, just be forwarned that it can often give a sweet flavor to the broth so use sparingly. Feel free to use other veggies such as carrots, celery, kale, and more. Many grocery stores carry the already made fried shallots and garlic, but if you don’t have access to these you can use fresh scallion.
Chicken Udon Noodle Soup
Equipment
Ingredients
- 8 ounces Chicken cooked, pulled chicken. See notes for chicken.
- 14 ounces Udon noodles
- 2 quarts Chicken stock you can also use chicken base with water as a substitute
- 1 tbsp Ginger peeled and finely chopped or grated
- 1 tbsp Garlic finely chopped
- 2 tbsp Low sodium soy sauce
- 2 pieces Baby bok Choy Cut into large pieces
- 2 pieces Scallion Cut into 1' matchsticks
- 4 ounces Mushrooms Cremini, Button, or oyster work great
- 3 ounces Zucchini cut into thick half moons
- 1 tbsp Sesame oil light if possible
- 2 tsp Fried Shallots
- 2 tsp Fried garlic
- 1 tsp Chile Oil optional
Instructions
- Prep the ingredients
- Begin by sauteeing the ginger and garlic with the sesame oil until lightly toasted
- Add the mushrooms, bok choy, zucchini and scallion and continue to saute for several minutes until wilted
- Add the soy sauce and let it evaporate for several seconds to reduce but not burn. Add the broth and bring to a simmer. Cook for about 5 minutes then add the chicken and noodles. Cook for another 2-3 minutes and portion into bowls as desired with tongs and a ladle. Garnish with fried garlic and shallot and sesame chile oil as desired. Bon appetit!
