Quick Japanese Udon Noodle Soup
Silky udon noodles in a savory dashi-based broth topped with chicken, shrimp, and soft-boiled eggs. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 4
- Calories
- 410
- Protein
- 35g
Ingredients
- 6 cups dashi stock (or water with 1 tbsp instant dashi powder)
- 1 lb fresh udon noodles
- ½ lb boneless, skinless chicken breast
- ½ lb large shrimp, peeled and deveined
- 3 tbsp soy sauce
- 2 tbsp mirin
- 4 whole eggs
- 3 whole scallions, sliced
- ½ sheet nori (seaweed), sliced into strips (optional)
Instructions
- 1
Bring a small pot of water to boil. Carefully lower eggs into boiling water.
- 2
Set timer for 7 minutes. While eggs cook, pat chicken and shrimp dry.
- 3
Slice chicken breast horizontally into two thin cutlets for faster cooking.
- 4
In a large pot, bring dashi to a simmer over medium-high heat, ~3 minutes.
- 5
Add soy sauce and mirin to dashi. Stir until combined, about 30 seconds.
- 6
Slide chicken into simmering broth. Cook 4 minutes, turning once halfway through.
- 7
Add shrimp to pot. Simmer until shrimp are opaque and firm, ~2 minutes.
- 8
In a separate pot, bring water to boil. Add udon noodles, stirring gently.
- 9
Cook noodles 2 minutes (if fresh) or per package, until tender. Drain well.
- 10
When eggs timer goes off, transfer to ice water. Let cool 2 minutes, then peel.
- 11
Divide noodles among four bowls. Ladle hot broth over noodles.
- 12
Top each bowl with one piece of chicken, quarter of the shrimp, and one halved egg.
- 13
Scatter scallions and nori over top. Serve immediately.
Tools you’ll need
- large pot (3+ quarts)
- small pot (2 quarts)
- cooking spoon
- tongs
- four soup bowls
- small bowl for ice water
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