Chicken Udon

Chicken egg and caramelized scallion udon noodle soup.

With big tender chunks of juicy chicken in a flavorful chicken broth, this easy Chicken Udon recipe comes together in minutes using ingredients you can find almost anywhere.

Course Soups & Stews

Cuisine Japanese

Keyword noodle-soup, winter

Level Beginner

Main Ingredient Noodles, Poultry

Diet Dairy-Free

Prep Time 3

Cook Time 10

Total Time 13

Servings servings

Calories 457kcal

Author Marc Matsumoto

Equipment

Ingredients

2 ½ cups low sodium chicken stock
2 teaspoons soy sauce
1 teaspoon evaporated cane sugar
½ teaspoon salt
200 grams boneless skin-on chicken thighs (cut into bite-size pieces)
2 scallions (stems cut 2-inches long, greens sliced thinly diagonally)
2 tablespoons sake
2 servings udon noodles (see note below)
1 large egg (beaten)
Shichimi togarashi (for serving)

Grams + US Cups - US Standard

Instructions

Prepare the soup mixture by adding the soy sauce sugar, and salt to the chicken stock and stirring it until they're fully dissolved.
Heat a nonstick pan with high sides over high heat, and then add the chicken, skin-side down. Let the chicken fry undisturbed until some fat begins to render out from the skin.
Add the scallion stems between the chicken pieces and let everything fry undisturbed until the skin-side of the chicken is golden brown. If the scallions are browning faster than the chicken, you can flip them over.
When the chicken is evenly browned on the skin-side, add the sake and deglaze the pan.
When most of the liquid has evaporated, add the soup mixture, and bring this to a boil. Use a spoon or skimmer to remove any scum that floats to the surface.
Add the pre-boiled udon noodles and cook them in the soup until they're heated through, and the chicken is fully cooked.
Add some of the scallion greens, and then drizzle a thin stream of egg around the pot from a foot above.
When the egg has bloomed and is fully cooked, serve the chicken udon topped with the remaining scallion greens and a dash of shichimi togarashi.

Video

Notes

NOTE: I used frozen pre-boiled udon noodles. If you are using fresh or dried udon noodles, you will need to boil them separately before using them in this recipe. After you boil the noodles, be sure to wash them thoroughly under running water to remove any excess starch from the surface of the noodles. For dry udon, you'll want to boil them for a minute or two less than what the package directions say. Fresh udon noodles tend to be more resilient, so you can cook them for the time specified on the package.

Nutrition