Chicken and Egg Udon Soup
A comforting bowl of thick udon noodles in a savory broth, topped with tender chicken, soft-boiled egg halves, mushrooms, and fresh green onions.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 28g
comfortingcozyJapanesechickeneggchewytenderweeknight dinner
Ingredients
- 200 g udon noodles
- 150 g chicken thigh
- 2 whole eggs
- 4 whole shiitake mushrooms
- 2 whole green onions
- 500 ml dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- ½ tsp salt
- 1 l water
Instructions
- 1
Boil eggs for 6-7 minutes, then cool and peel; set aside.
- 2
Slice chicken into thin strips and mushrooms; chop green onions.
- 3
In a pot, bring dashi stock to a simmer; add soy sauce, mirin, and salt.
- 4
Add chicken and mushrooms; cook for 5 minutes until chicken is done.
- 5
Cook udon noodles separately in boiling water per package instructions; drain.
- 6
Divide noodles into bowls; pour hot broth and chicken over them.
- 7
Halve the eggs and place on top; garnish with green onions.
Tools you’ll need
- pot
- small saucepan
- slotted spoon
- knife
- cutting board
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