Updated: Jul 19, 2021
I've recently fallen in love with udon noodles and how versatile they are. You can put them in stir fries, soups, and they're even great by themselves. So far I've been having fun making Japanese soups with them as well as educating myself more on Japanese ingredients. This recipe like my veggie filled "Simply Satisfying Miso Vegetable Udon Noodle Soup" is another simple and delicious Japanese soup that will have you addictively slurping up the noodles along with the tender chicken and delicious broth. Also, this soup is perfectly filling for lunch or dinner.
-1 chopped boneless skinless chicken breast
For the Chicken Marinade:
-1 tbs. soy sauce
-1 tbs. sesame oil
-1 tbs. mirin
-2 bundles dried udon noodles
-1/2 cup chopped baby bella mushrooms or shiitake mushrooms
-1/2 cup chopped carrots
-1 cup spinach
-2 cups chicken broth
-3 cups water
-2 tsp. Hondashi (a brand of dry Japanese soup stock)
-1 tbs. minced garlic
-1 tsp. ground ginger
-3 tbs. soy sauce
-1 tbs. mirin
-1 tsp. sesame oil
-chopped green onions for serving
Note: If the udon noodles are sticking together when you're ready to serve them, rinse them again with cold water. Also, you can find "Hondashi" and other brands of instant dashi on Amazon and at Asian grocery stores.
Cook noodles, drain and rinse with cold water, then set aside. Bring the chicken broth and water to a boil. Add all ingredients except the spinach and green onions. Cover and cook on low heat for 8 minutes. Mix in the spinach and stir until slightly wilted. Serve with the noodles and green onions.
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