Main
Chicken Udon Soup
40 minServes 4Nutri-Score B€€
B
40 min
40 minChicken Udon Soup
what you need
Ingredients
chicken thighs (cut into bite-sized pieces)Meat500 g
udon noodles (fresh or cooked)Grains400 g
chicken stockPantry1.2 litres
soy saucePantry60 ml- mirinPantry30 ml
garlic (minced)Produce3 pieces
ginger (grated)Produce15 g
carrots (sliced)Produce2 pieces
spring onions (sliced)Produce3 pieces
spinach (washed)Produce100 g- sesame oilPantry15 ml
saltSpices3 g
per serving
Nutrition
565kcal
- Carbs
- 75 g
- Proteins
- 33 g
- Fat
- 15 g
what you’ll use
Tools
Stockpot
Frying pan
Ladle
step by step
Method
- Step 1
Sauté the aromatics and chicken
- Heat the sesame oil in a frying pan.
- Add the garlic and ginger and cook until fragrant.
- Add the chicken and sear until lightly golden.
- Step 2
Build the broth
- Pour the chicken stock into a stockpot.
- Stir in the soy sauce and mirin.
- Add the carrots and bring to a simmer.
- Step 3
Cook the noodles and finish
- Add the udon noodles and the seared chicken to the simmering broth.
- Stir in the spinach and cook until wilted.
- Season with salt and top with the spring onions.
most cooked first