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Chicken egg and caramelized scallion udon noodle soup.

Chicken Udon

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 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 2 bowls
Calories 369 kcal


  • 2 1/2 cups chicken stock
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 200 grams skin-on chicken thigh (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)


  1. Prepare the soup mixture by adding the soy sauce sugar, and salt to the chicken stock and stirring it until they're fully dissolved.
    Chicken broth for chicken udon noodle soup.
  2. 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.
    Chicken thighs frying in pan for udon noodles.
  3. 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.
    Chicken and scallions grilling in a pan.
  4. When the chicken is evenly browned on the skin-side, add the sake and deglaze the pan.
    Chicken and scallions in a pan being deglazed with sake.
  5. 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.
    Skimming chicken broth for Japanese udon noodle soup.
  6. Add the pre-boiled udon noodles and cook them in the soup until they're heated through, and the chicken is fully cooked.
    Japanese udon noodles in chicken soup.
  7. Add some of the scallion greens, and then drizzle a thin stream of egg around the pot from a foot above.
    Drizzling egg into chicken udon noodles.
  8. 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.


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 Facts
Chicken Udon
Amount Per Serving
Calories 369 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g30%
Cholesterol 185mg62%
Sodium 1461mg61%
Potassium 557mg16%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 7g8%
Protein 26g52%
Vitamin A 321IU6%
Vitamin C 3mg4%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.