Japanese Udon Noodle Soup
Silky udon noodles in a rich dashi broth topped with tender chicken and shrimp. This classic Japanese comfort soup comes together in under 40 minutes with simple pantry staples.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- ¾ lb chicken thighs, boneless skinless
- ½ lb large shrimp, peeled and deveined
- 6 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 lb fresh udon noodles
- 3 stalks green onions, sliced
- 1 sheet nori seaweed sheet, torn
- 2 tbsp sesame seeds and shichimi togarashi (optional garnish)
Instructions
- 1
Cut chicken thighs into 1-inch cubes. Pat shrimp dry with paper towels.
- 2
Bring dashi to a boil in a large pot over medium-high heat, ~4 minutes.
- 3
Add chicken cubes. Simmer until cooked through, no pink inside, ~8 minutes.
- 4
Stir in soy sauce and mirin. Taste and adjust seasoning if needed.
- 5
Add shrimp. Cook until pink and opaque throughout, ~3 minutes.
- 6
Add fresh udon noodles. Simmer until heated through, ~2 minutes.
- 7
Ladle soup into bowls. Top with green onions, torn nori, and sesame seeds.
- 8
Serve immediately with optional shichimi togarashi on the side.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- soup bowls
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