Chicken Udon Noodle Soup

Thick udon noodles and tender chicken in a light dashi, soy and mirin broth with spinach and shiitake.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • For the broth: 1 litre water
  • For the broth: 2 tsp dashi granules
  • For the broth: 3 tbsp light soy sauce
  • For the broth: 3 tbsp mirin
  • For the broth: 1 tsp caster sugar
  • 400g skinless boneless chicken thighs, thinly sliced
  • 100g shiitake mushrooms, sliced
  • 2 x 200g packs fresh or pre-cooked udon noodles
  • 100g baby spinach
  • 4 spring onions, sliced
  • Pickled sushi ginger, to serve

Method

  1. For the broth, bring the water, dashi granules, soy sauce, mirin and sugar to a simmer in a large pan, stirring until the dashi has dissolved.

  2. Add the chicken and shiitake mushrooms and simmer gently for 10 minutes until the chicken is cooked through and tender.

  3. Add the udon noodles and simmer for 2 to 3 minutes until heated through. Stir in the spinach until wilted.

  4. Ladle into 4 deep bowls, scatter over the spring onions and serve with pickled ginger.