Udon Noodle Soup Recipe

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more widely available and less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are generally cheaper.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness, while white wine is often less expensive.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor, while chicken broth is often more affordable.

Cook udon noodles according to package instructions until tender, then drain and set aside.

Heat sesame oil in a large pot over medium heat until shimmering.

Add minced garlic and ginger; sauté until fragrant, about 1 minute.

Add sliced chicken breast and cook until browned, about 5-7 minutes.

Stir in sliced shiitake mushrooms and cook until softened, about 3-4 minutes.

Add carrots and bok choy; sauté until tender, about 3 minutes.

Pour in dashi broth and bring to a simmer.

Add soy sauce and mirin; stir to combine and simmer for 5 minutes.

Season with salt and black pepper to taste.

Add the cooked udon noodles to the pot; stir gently to combine.

Serve hot, garnished with chopped green onions.

Cooking Techniques

Spice Level:

Allergens