Chicken Udon Soup

Prep:10minCook:30min

A super simple one-pot chicken udon soup that guarantees maximum satisfaction with beautifully seared chicken, rich soup, thick noodles, and tender veggies. The recipe yields 2 big servings as a main or 4 small servings as a side. *If you use dried udon noodles, you’ll need to cook them according to the instructions on the package in separate pot before adding them to the broth. In this case, add the noodles at the end of the cooking once everything else is ready.

Updated at: Thu, 17 Aug 2023 04:49:58 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories490.2 kcal (25%)

Total Fat11.2 g (16%)

Carbs58.6 g (23%)

Sugars6.1 g (7%)

Protein36.8 g (74%)

Sodium1868.7 mg (93%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonpeanut oil

or vegetable oil

450gboneless skinless chicken thigh

or breast

Sauce

3 tablespoonsJapanese sake

tablespoons dry

3 tablespoonssoy sauce

2 teaspoonssugar

Soup

4 cupschicken broth

or vegetable broth

225gbrown mushrooms

sliced

3green onions

sliced, green and white parts separated

1 tablespoonginger

minced

4 cupsnapa cabbage

chopped

500gudon noodles

packs, frozen, or dried udon noodle

Instructions

Step 1

Add the oil into the Vermicular Musui–Kamado (or a 4-quart dutch oven). Turn to medium heat setting. Let it heat up until it shows “Grill OK”.

Step 2

Mix the sauce in a small bowl while heating up the pot.

Step 3

Add the chicken thighs into the pot without overlapping. Sear until the bottom turns golden brown, 2 to 3 minutes. Flip and sear the other side.

Step 4

Once both sides of the chicken are seared, pour the sauce into the pot. Turn to low heat. Cover and let it cook until the chicken thighs are cooked through, 5 minutes or so. Once done, transfer the chicken to a big plate.

Step 5

Add the broth, mushrooms, white part of the green onion, and ginger. Turn the heat setting to medium. Cover and cook until the mushrooms are cooked through, about 10 minutes.

Step 6

Add the white part of the napa cabbage and cover again. Cook for 3 minutes.

Step 7

Add the noodles, the green part of the cabbage, and the green part of the green onions. Cook until the noodles heat up and the cabbage turns tender, about 2 minutes. Turn off the heat.

Step 8

Slice the cooked chicken and place it on top of the noodles.

Step 9

Serve hot as a main dish.