Quick Udon Noodle Soup

A warming Japanese noodle soup with tender udon, a savory broth, and mixed proteins ready in under 30 minutes. Perfect for a quick weeknight dinner.

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Ingredients

1
Place the chicken thigh skin-side up on a cutting board and slice it lengthwise (from the widest point to the narrow point) into strips about 0.5 inches thick, following the natural grain.
2
Pour the dashi stock into a large pot and place it over medium-high heat until you see small bubbles starting to rise from the bottom and sides, about 3 minutes.
3
Add the chicken strips to the simmering broth and stir once, spreading them out so they don't clump together.
4
Let the chicken cook without stirring for 4 minutes, until the surface is no longer pink and the thickest part is opaque white when you peek at it.
5
Add the shrimp to the pot and stir gently to distribute them, then cook for 2 minutes until they turn from gray to bright pink and feel firm when you poke one.
6
Pour in the soy sauce and mirin, then stir for 10 seconds until the broth looks glossy and smells savory.
7
Add the fresh udon noodles to the pot, gently breaking apart any clumps with a wooden spoon as they soften, and simmer for 2 minutes.
8
Taste the broth by sipping a small spoonful and add salt or soy sauce (a few drops at a time) if you want it more salty.
9
Ladle the soup into two bowls, dividing the noodles, broth, chicken, and shrimp evenly between them.

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