Chicken udon noodle soup is the bowl you want on a cold evening or a tired day: thick, chewy udon noodles swimming in a light, savoury dashi broth, with tender sliced chicken, earthy mushrooms, and a jammy soft egg on top. It comes together in about 35 minutes, most of it hands-off while the broth simmers.
The broth is the whole recipe, and it is simpler than it looks. Dashi, soy sauce, mirin, and a touch of sake build a clean, umami-rich base in minutes — no long simmering required. This recipe walks you through the broth, the chicken (poached right in the soup so it stays juicy), and the toppings, so your bowl tastes like a good neighbourhood noodle shop.
Chicken udon noodle soup — chewy noodles, tender chicken, and a broth worth slurping.
Recipe Info
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Calories: ~520 kcal per serving
The udon lineup: a handful of Japanese pantry staples becomes dinner.
Ingredients
- 800 g / 28 oz fresh or frozen udon noodles (4 x 200 g packs)
- 400 g / 14 oz boneless chicken breast
- 1.2 litres / 5 cups dashi stock (instant dashi granules are fine)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sugar
- 150 g / 5 oz shiitake mushrooms, sliced
- 1 tbsp grated fresh ginger
- 4 spring onions, sliced
- 4 soft-boiled eggs (6.5 minutes, peeled and halved)
- 1 tsp toasted sesame seeds, to garnish
- Chili oil, to serve (optional)
- Narutomaki slices, to garnish (optional)
Those thick, glossy noodles are the whole point — slurp loudly, it is polite.
Instructions
- Boil the eggs: Bring a small pot of water to a boil, lower in the eggs, and cook for exactly 6.5 minutes for jammy yolks. Transfer to cold water, peel, and halve. Set aside — the eggs can be made a day ahead and kept in the fridge.
- Make the broth: In a large pot, bring the dashi to a gentle simmer. Stir in the soy sauce, mirin, sake (if using), and sugar, and taste — it should be savoury and lightly sweet, never salty. Keep it at a bare simmer, not a rolling boil, so the broth stays clear.
- Poach the chicken: Add the chicken breasts to the simmering broth and cook gently for 12–14 minutes, until just cooked through (75°C / 165°F at the thickest part). Lift out, rest for 5 minutes, then slice thinly against the grain.
- Cook the mushrooms: Add the shiitake mushrooms and grated ginger to the broth and simmer for 3–4 minutes until the mushrooms are tender and fragrant.
- Cook the noodles: Meanwhile, cook the udon in a separate pot of boiling water according to the pack instructions — usually 2–3 minutes for fresh or frozen — then drain and rinse briefly. Cooking noodles separately keeps the broth clear instead of starchy.
- Assemble the bowls: Divide the noodles between 4 deep bowls, ladle over the hot broth and mushrooms, and top with the sliced chicken, halved soft eggs, spring onions, and narutomaki (if using).
- Serve: Sprinkle with sesame seeds and serve immediately with chili oil on the side, so everyone seasons their own bowl. Eat while the noodles are still springy and the broth is steaming.
Tips & Variations
- Do not overcook the chicken. A gentle simmer, not a boil, keeps the breast juicy. If it goes past 75°C / 165°F it dries out fast — check early and rest before slicing.
- Cook noodles separately. Udon starch clouds the broth and thickens it. A separate pot keeps the soup clear and the noodles chewy.
- Taste the broth before serving. Dashi brands vary in saltiness. Start with the quantities above, then add soy sauce a teaspoon at a time until it tastes savoury but balanced.
- Make-ahead: The broth (without noodles) keeps in the fridge for 3 days and freezes for a month. Cook fresh noodles and toppings when you are ready to serve.
- Spicy tantan-style: Stir 1 tablespoon of chili oil and 1 tablespoon of sesame paste into the broth for a richer, spicier bowl.
- Vegetable boost: Add baby spinach, shredded carrot, or sliced bok choy to the broth in the last 2 minutes for extra colour and crunch.
- Swap the protein: Thinly sliced pork, prawns, or firm tofu all work in place of chicken — adjust the poaching time (prawns need just 2–3 minutes).
Nutrition Note
This is an approximate guide only, not dietary advice. One serving contains roughly 520 kcal, 34 g protein, 9 g fat, and 72 g carbohydrates. The chicken and egg make the bowl properly filling, the mushrooms and spring onions add fibre and flavour for very few calories, and the light dashi broth keeps the whole bowl gentler than a rich, creamy noodle soup — comfort food that still feels balanced.
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FAQ
Can I use dried udon noodles?
Yes — dried udon works well, it just needs longer cooking (usually 8–12 minutes, per the pack). Rinse after draining, just as with fresh noodles, to keep the broth clear.
What is dashi, and where do I find it?
Dashi is the light Japanese stock made from kombu seaweed and bonito flakes. Instant dashi granules (hon-dashi) are sold in most Asian groceries and larger supermarkets — dissolve them in hot water and you have dashi in seconds.
Why is my broth cloudy?
Usually the broth boiled too hard, or the noodles were cooked in it. Keep the broth at a gentle simmer and always cook udon in a separate pot for a clear, clean-tasting soup.
Can I make chicken udon ahead of time?
The broth and toppings keep well, but cooked noodles go soft in stored soup. Keep the components separate and combine them hot just before serving — the whole assembly takes 2 minutes.
What toppings go well with chicken udon?
Beyond the egg and spring onions here, try narutomaki, tempura prawns, wakame seaweed, corn, or a drizzle of chili oil. A classic Japanese touch is shichimi togarashi, the seven-spice blend, sprinkled on top.
Warm, slurpable, and ready in half an hour — this chicken udon noodle soup is weeknight gold. Have you tried this recipe? Tell us in the comments below, and save this recipe for your next cozy dinner!
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