Chicken Udon Noodle Soup Recipe
A classic Japanese chicken udon noodle soup. The chicken is shredded, the dashi is prepared from scratch and everything is assembled at the end.
Servings: 2 servings
Calories: 467kcal
Equipment
- Medium Pot with Lid (5 qt) to boil dashi and soup
- Small Pot to boil chicken and noodles separately
- Fine-Mesh Strainer to drain dashi
- Stainless Steel Mesh Skimmer or spoon to skim soup
- 8" Chef Knife to chop or slice green onion stalks
Ingredients
For the Dashi:
- 2x2 inches Kombu Sheet
- 2 Cups Water
- 1 Cup Katsuobushi aka Bonito Flakes
For the Shredded Chicken:
To assemble:
- 2 Cups Chicken Stock from the shredded chicken earlier
- 2 Teaspoon Sugar
- Salt to taste
- 3 Tablespoon Soy Sauce
- 5.6 ounces Udon Noodles and water to cook
- 2 Stalks Green Onions sliced or chopped
Instructions
For the Dashi:
- Cut the kombu sheet into the required size with a kitchen scissor. Wipe the kelp piece clean with a damp folded kitchen paper towel.2x2 inches Kombu Sheet
- Place the kombu square into your pan and top with the water.2 Cups Water, 2x2 inches Kombu Sheet
- Allow the kombu to soak for at least 30 minutes. The longer you keep it to soak, the better, e.g., overnight.
- Take the pan to the heat and keep over a medium heat setting, cover. Bring it to a boiling point and take out the kelp sheet. Keep the kombu kelp aside (it can be cut into strips and eaten in a salad or use it as a ramen topping).
- Turn off the heat and stir in all the katsuobushi (bonito flakes).1 Cup Katsuobushi
- Cover the pan and wait for the katsuobushi to fall to the bottom of the pan.
- Place a large fine mash strainer over a bowl and strain your awase dashi. Discard the bonito flakes.
For the Shredded Chicken:
- Prepare your clean chicken breast and trimm off any tiny bone parts or anything that you don't want on your chicken. For example, we like to remove the membrane skin and white fats.1 Chicken Breast
- Sprinkle and rub salt and sugar on both sides of the chicken breast.2 pinch Salt, 2 pinch Sugar
- Place the chicken breast into a small to medium-sized pot and pour the sake or vodka over the chicken together with the water.1 Tablespoon Sake, 2 cups Water
- Keep on a medium-high flame to gradually heat the water. Simmer chicken covered for about 15 minutes, or until the chicken breast appears cooked through.
- Take the chicken out of the chicken stock on a clean surface and shred it with your fingers or two forks and keep aside for later. Keep the stock aside, do not discard!
To Assemble:
- Combine dashi and chicken stock in a pan and bring to the boiling point. Skim off excess foam.2 Cups Chicken Stock
- Take from the heat once it's boiling and stir in sugar, salt, and soy sauce.Salt, 2 Teaspoon Sugar, 3 Tablespoon Soy Sauce
- Boil udon noodles in water as per package instructions.5.6 ounces Udon Noodles
- Chop or slice the green onion.
- Place noodles in a serving bowl, top with shredded chicken, green onion and pour chicken dashi soup stock over that. Serve hot.2 Stalks Green Onions
Notes
Save time in the kitchen by following this cooking organization timetable:
- Prep and keep kombu to soak. (30 mins minimum wait time)
- In the meanwhile, prepare shredded chicken and while it's cooking, chop green onions.
- Cook the dashi and focus on the process.
- Boil Noodles and simultaneously, on a side burner, prepare seasoned stock with dashi and chicken stock.
- Assemble all ingredients in your bowl.
Nutrition
Calories: 467kcal | Carbohydrates: 61g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 2029mg | Potassium: 582mg | Fiber: 5g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg