Savory & Satisfying Chicken Udon Noodle Soup | Weeknight Wonders

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.

Remove the skin from bone-in chicken thighs and set aside for frying later.

Peel and halve a yellow onion.

Add two whole scallions to the pot.

Remove the skins from one whole bulb of garlic.

Slice a small thumb-sized piece of ginger into thin planks without peeling.

Add a piece of kombu kelp about postcard-sized to the pot.

Add about a teaspoon of black peppercorns to the pot.

Cut the daikon radish into pieces no longer than an inch or inch and a half.

Peel the outer skin of the daikon radish using a knife.

Place the chicken and aromatics in a pot and add cold water until everything is submerged.

Bring the pot to a vigorous boil and skim off any scum that forms on top.

Reduce the heat to medium-low and cover the pot slightly ajar, letting it simmer for 25 to 30 minutes.

Remove the chicken and radish from the pot and set aside to cool.

Keep the broth hot over low heat and season with salt and soy sauce, tasting and adjusting as necessary.

Shred the cooled chicken using hands or forks into bite-sized pieces.

Season the shredded chicken with salt, pepper, and a little toasted sesame oil.

Slice the cooled radish into bite-sized pieces.

Bring a pot of water to a boil for the udon noodles.

Add the frozen udon noodle blocks to the boiling water for 45 to 60 seconds, stirring gently with tongs or chopsticks.

Drain the udon noodles and keep them hot until ready to serve.

Ladle the hot broth into bowls, add the udon noodles, top with sliced radish, shredded chicken, and fresh scallions.

Finish with a generous amount of cracked pepper or togarashi red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens