Chicken Udon Noodle Soup : Easy and Rich in Umami

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made at home.

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are whole grain, while spaghetti is more accessible.

Cut 4 slices of ginger, halve 1 onion, and halve 1 head of garlic.

In a saucepan, combine the halved onion, halved garlic, sliced ginger, 1 small chicken, and 3 liters of water.

Add 1 tablespoon of salt and 6 centiliters of fish sauce, and 2 tablespoons of light soy sauce.

Bring the mixture to a boil, skimming if necessary.

Once boiling, reduce heat to very low and let simmer for 1 hour and 30 minutes with the lid on.

After 1 hour and 30 minutes, remove the chicken and let it cool.

Remove the fat from the surface of the broth.

Shred the flesh of the chicken or cut it into pieces.

In a large pot, bring water to a boil over high heat and cook the udon noodles, gently stirring to prevent clumping, for 7 minutes.

If using store-bought udon noodles that are already cooked, place them in boiling water for 2 minutes.

Drain the noodles and prepare a bowl for each guest.

In each bowl, add a portion of noodles, blanched spinach (blanched in the broth for 1 minute), some chicken, and ladle in the boiling broth.

Garnish with minced green onions and a little ground pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens