This chicken udon soup is the bowl I make when the weather turns chilly and I want something warm, savory, and deeply satisfying.
Thick, chewy udon noodles float in a light dashi broth with tender chicken, sliced shiitake mushrooms, and fresh scallions.
It tastes like something you would order at a little Japanese noodle shop, yet it comes together in about 40 minutes with ingredients from a well-stocked grocery store.
If you love the comfort of a classic chicken noodle soup, this one is its brothy, chewier cousin.
A soft-boiled egg on top turns it into a full dinner in a single bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 bowls |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Udon Soup Recipe
This soup is simple, soothing, and packed with flavor, and it does not ask for a long list of fancy techniques.
Every spoonful has a savory, slightly sweet broth, juicy chicken, and noodles with that wonderful bouncy chew.
- Ready in 40 minutes: A busy weeknight is plenty of time for this soup.
- Light but filling: The clear dashi broth feels gentle, while the udon and chicken keep you full.
- Tender chicken every time: Searing the thigh pieces first adds deep flavor without drying them out.
- Beginner friendly: Every step is straightforward, and the noodles cook right in a separate pot.
- Easy to customize: Swap the vegetables, add a spoonful of miso, or turn up the heat with chili powder.
- Perfect for leftovers: The broth and toppings store well, so lunch is already planned.
You might also enjoy: Chicken Miso Soup
Ingredients
The ingredient list is short and most of it comes from a regular grocery store, with a few Japanese pantry staples that make the broth taste authentic.
Frozen udon works beautifully here, and it is often better than the vacuum-packed kind because it keeps its bouncy texture.
- 1 pound boneless, skinless chicken thighs, sliced into bite-size pieces
- 1 tablespoon neutral oil, such as vegetable or canola
- 1/2 teaspoon kosher salt, divided
- 6 cups water
- 1 tablespoon dashi granules, plus more to taste
- 1 tablespoon fresh ginger, peeled and finely grated
- 3 tablespoons Japanese soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 6 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 heads baby bok choy, halved lengthwise
- 4 packages (about 7 ounces each) frozen or fresh udon noodles
- 4 large eggs
- 4 scallions, thinly sliced on the diagonal
- Shichimi togarashi, for serving
The broth in this recipe follows the same gentle idea as a Japanese clear soup, just with more going on in the bowl.
Kitchen Equipment Needed
You do not need anything special to make this soup, just a few reliable pots and a sharp knife.
A good thermometer takes the guesswork out of cooking the chicken.
- Large soup pot, 4 quarts or larger
- Large nonstick skillet
- Medium saucepan for the eggs and noodles
- Sharp chef’s knife and cutting board
- Instant-read thermometer
- Ladle and slotted spoon
- Four deep soup bowls
Read Also: Chicken Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on how I cook this soup at home.
A few small upgrades make the broth tastier and the noodles chewier.
1. Frozen Sanuki-Style Udon Noodles
I always reach for individually packed frozen udon because it cooks in just a couple of minutes and has a perfectly bouncy chew.
It also keeps in the freezer for months, so dinner is never far away.
2. Hon-Dashi Bonito Soup Stock
This instant dashi gives you that savory, smoky Japanese flavor in seconds without simmering kelp and bonito flakes.
A small jar lasts a long time and also seasons miso soup and simmered vegetables.
3. S&B Shichimi Togarashi
A light shake of this seven-spice blend adds gentle heat and a citrusy kick to the finished bowl.
It is the finishing touch that makes homemade udon taste like it came from a noodle shop.
4. Ceramic Donburi Noodle Bowls
Deep, wide bowls give the noodles room to relax and keep the broth hot for longer.
I love how generous the toppings look in them.
My Thai chicken soup uses a similar flavor-first approach if you want another bowl to try.
Step-by-Step Instructions: How to Make Chicken Udon Soup
1. Prep the Ingredients
- Slice the chicken thighs into bite-size pieces, about 1 inch wide, and pat them dry with paper towels so they brown well.
- Season the chicken with 1/4 teaspoon of the kosher salt and toss to coat.
- Remove and discard the shiitake stems, then slice the caps thinly.
- Peel the ginger with the edge of a spoon and grate it finely.
- Halve the baby bok choy lengthwise and rinse well to remove any grit.
- Slice the scallions thinly on the diagonal and set them aside for garnish.
2. Soft-Boil the Eggs
- Bring a medium saucepan of water to a gentle boil.
- Lower the eggs in carefully with a spoon and set a timer for 6 and a half minutes for jammy yolks.
- While they cook, fill a bowl with cold water.
- Move the eggs to the cold water with a slotted spoon and let them cool for 5 minutes.
- Peel the eggs under the water, then set them aside. Keep the saucepan, because you will use it for the noodles.
3. Sear the Chicken
- Heat the oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken in a single layer and cook without moving it for 2 minutes, until golden underneath.
- Flip the pieces and cook for 1 to 2 minutes more. The chicken does not need to be cooked through yet.
- Transfer the chicken to a plate and leave the flavorful browned bits in the pan.
4. Build the Dashi Broth
- Pour the water into a large soup pot and bring it to a simmer over medium-high heat.
- Stir in the dashi granules until they dissolve completely.
- Add the grated ginger, soy sauce, mirin, sake, sugar, and the remaining 1/4 teaspoon of salt.
- Taste the broth. Add a little more dashi if it needs depth, or a splash of water if it tastes too salty.
5. Simmer the Mushrooms and Cook the Chicken
- Add the sliced shiitake mushrooms to the simmering broth and cook for 5 minutes, until they soften.
- Return the seared chicken and any juices from the plate to the pot.
- Simmer gently for 4 to 5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer.
- Skim off any foam from the surface with a spoon so the broth stays clear.
6. Cook the Udon Noodles
- Bring the saucepan of water back to a boil.
- Cook the udon according to the package directions, usually 1 to 3 minutes for frozen noodles and 8 to 10 minutes for dried.
- Drain the noodles in a colander and rinse them briefly under warm water to remove excess starch.
- Divide the noodles evenly among four deep bowls.
7. Add the Bok Choy and Assemble the Bowls
- Add the bok choy halves to the pot and simmer for 2 minutes, until bright green and just tender.
- Ladle the hot broth, chicken, mushrooms, and bok choy over the noodles in each bowl.
- Cut each soft-boiled egg in half and rest two halves on top of each bowl.
- Sprinkle the sliced scallions over the soup and finish with a pinch of shichimi togarashi.
- Serve right away while the broth is steaming hot.
Another weeknight favorite: Easy Miso Soup
Tips for The Best Chicken Udon Soup
A few small habits make a big difference in this soup, especially when it comes to the noodles and the seasoning.
Follow these and your bowl will taste like the real thing.
- Cook the noodles separately: Boiling them in their own pot keeps the starch out of the broth, so it stays clear and light.
- Choose chicken thighs: They stay juicy in the hot broth, while breast meat can turn dry and stringy.
- Do not crowd the skillet: Brown the chicken in two batches if the pan looks full.
- Season gradually: Soy sauce brands vary in saltiness, so taste before you add more.
- Undercook the noodles slightly: They will continue to soften once they meet the hot broth.
- Use a thermometer: Chicken is safe at 165°F (74°C), and checking prevents overcooking.
I use the same trick of simmering and skimming in my wonton soup to get a crystal-clear broth.
Serving Suggestions
This soup is a complete meal on its own, but a few simple sides round out the table nicely.
Keep the toppings fresh and bright to balance the savory broth.
- Pair it with a small bowl of crispy Fried Rice for a heartier dinner.
- Add a side of cucumber salad dressed with rice vinegar and sesame seeds.
- Serve with steamed edamame sprinkled with flaky salt.
- Offer extra scallions, a squeeze of lemon, and chili oil at the table.
- Finish the meal with fresh orange slices or green tea.
Read Also: Egg Roll In A Bowl
Variations of Chicken Udon Soup
Once you have the base recipe down, it is easy to change it up depending on what is in your fridge.
These are some of my favorite ways to switch things around.
- Curry udon: Stir in a small block of Japanese curry roux to make the broth thick and rich.
- Spicy miso: Whisk 1 to 2 tablespoons of white miso paste into the broth at the end for a deeper flavor.
- Nabeyaki-style: Cook everything in a clay pot and crack a raw egg on top to set gently in the steam.
- Vegetable boost: Add sliced carrots, napa cabbage, or spinach along with the mushrooms.
- Shredded rotisserie chicken: Skip the searing and add the chicken just before serving to heat through.
- Gluten-free: Use tamari and gluten-free noodles, such as rice or buckwheat noodles.
If you like a little spice, my chicken curry soup is a fun twist on the same idea.
Storage and Reheating
This soup stores best when you keep the components separate, because udon keeps absorbing broth and turns soft.
A little planning means your leftovers taste just as good the next day.
- Refrigerator: Store the broth, chicken, and vegetables in an airtight container for up to 3 days.
- Noodles: Keep cooked udon in a separate container with a drizzle of oil and use within 1 day.
- Freezer: Freeze the broth, chicken, and mushrooms for up to 3 months. Do not freeze the eggs or bok choy.
- Thawing: Defrost overnight in the refrigerator before reheating.
- Reheating: Warm the broth gently on the stove until steaming, then add the noodles for 30 seconds to heat through.
- Microwave: Heat the broth in a covered bowl in 1-minute bursts, stirring in between.
You might also like: Potsticker Soup
Nutritional Facts
Here is a rough estimate of what one bowl contains. Values are approximate and will vary based on the brands you use.
- Calories: About 480 per serving
- Protein: About 34 grams
- Carbohydrates: About 58 grams
- Fat: About 12 grams
- Fiber: About 4 grams
- Sodium: About 1,500 milligrams
For another hearty bowl, try this Asian beef noodle soup later in the week.
Health Benefits of Key Ingredients
Beyond comfort, this soup is full of ingredients that bring real nutrition to the table.
The mix of lean protein, vegetables, and a light broth makes it a smart choice any night of the week.
- Chicken thighs: A great source of protein, iron, and zinc to keep you full and energized.
- Shiitake mushrooms: Rich in B vitamins and compounds that support a healthy immune system.
- Ginger: Known for its soothing qualities and often used to calm an upset stomach.
- Baby bok choy: Provides vitamins A, C, and K along with a good amount of calcium.
- Eggs: Add high-quality protein and choline, which supports brain health.
- Scallions: Contribute vitamin K and a fresh, mild onion flavor with very few calories.
Looking for more cozy, nourishing options? Try this Carrot Ginger Soup
FAQs About Chicken Udon Soup
1. What kind of udon noodles should I use?
Frozen udon is my first choice because it has the best chew and cooks in just a couple of minutes.
Fresh vacuum-packed udon is a good second choice, and dried udon works if you cook it separately.
2. Can I make chicken udon soup without dashi?
Yes, you can use low-sodium chicken broth in place of the water and dashi granules.
The soup will taste a little less traditional, but it will still be warm and delicious.
3. Can I use chicken breast instead of thighs?
You can, but slice it thinly and cook it only until it reaches 165°F (74°C).
Chicken breast dries out faster than thighs in hot broth.
4. How do I keep the udon from getting mushy?
Cook the noodles in a separate pot and add them to the bowls just before serving.
If you are storing leftovers, keep the noodles apart from the broth.
5. What can I use instead of mirin and sake?
You can replace mirin with a little extra sugar and rice vinegar, and sake with dry sherry or a splash of water.
The flavor will be slightly different, but still balanced.
This broth is also lovely with chicken egg drop soup if you want to try a different silky bowl.
Chicken Udon Soup
Ingredients
- 1 pound boneless, skinless chicken thighs 455g; sliced into bite-size pieces, about 1 inch wide
- 1 tablespoon neutral oil such as vegetable or canola
- 1/2 teaspoon kosher salt divided
- 6 cups water 1.4 liters
- 1 tablespoon dashi granules plus more to taste
- 1 tablespoon fresh ginger peeled and finely grated
- 3 tablespoons Japanese soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 6 ounces shiitake mushrooms 170g; stems removed and caps thinly sliced
- 2 heads baby bok choy halved lengthwise and rinsed well
- 4 packages frozen or fresh udon noodles about 7 ounces / 200g each
- 4 large eggs for soft-boiling
- 4 scallions thinly sliced on the diagonal, for garnish
- shichimi togarashi for serving
Equipment
- Large soup pot 4 quarts or larger
- Large nonstick skillet
- Medium saucepan for the eggs and noodles
- Sharp chef’s knife and cutting board
- Instant-read thermometer to check chicken reaches 165°F (74°C)
- Ladle and slotted spoon
- Four deep soup bowls
Method
- Slice the chicken thighs into 1-inch pieces and pat dry. Season with 1/4 teaspoon salt. Stem and thinly slice the shiitake caps, peel and grate the ginger, halve and rinse the bok choy, and slice the scallions for garnish.
- Bring a medium saucepan of water to a gentle boil. Lower in the eggs and cook for 6 and a half minutes, then transfer to cold water for 5 minutes. Peel under the water and set aside; keep the saucepan for the noodles.
- Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 2 minutes without moving, then flip and cook 1 to 2 minutes more until golden. Transfer to a plate, leaving browned bits in the pan.
- Bring the water to a simmer in a large soup pot and stir in the dashi granules until dissolved. Add the ginger, soy sauce, mirin, sake, sugar, and remaining 1/4 teaspoon salt, then taste and adjust with more dashi or a splash of water.
- Add the shiitake mushrooms and simmer 5 minutes until softened. Return the seared chicken and any juices to the pot and simmer gently 4 to 5 minutes, until the chicken reaches 165°F (74°C). Skim off any foam so the broth stays clear.
- Bring the saucepan of water back to a boil and cook the udon according to package directions, usually 1 to 3 minutes for frozen and 8 to 10 minutes for dried. Drain, rinse briefly under warm water, and divide among four deep bowls.
- Add the bok choy to the pot and simmer 2 minutes until bright green and just tender. Ladle the broth, chicken, mushrooms, and bok choy over the noodles, top each bowl with two soft-boiled egg halves, and finish with scallions and a pinch of shichimi togarashi. Serve steaming hot.
Nutrition
Notes
- Cook the udon in a separate pot so the starch stays out of the broth and it remains clear and light.
- Use chicken thighs for juicy meat; breast meat can turn dry and stringy in the hot broth.
- Brown the chicken in two batches if the skillet looks crowded so it sears instead of steaming.
- Soy sauce brands vary in saltiness, so taste the broth before adding more.
- Undercook the noodles slightly, as they continue to soften once they meet the hot broth.
- Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C) without overcooking.
- Variations: stir in Japanese curry roux for curry udon, whisk in white miso for a spicy miso version, or add carrots, napa cabbage, or spinach with the mushrooms.
- For a gluten-free version, use tamari and gluten-free noodles such as rice or buckwheat noodles.
- Storage: keep broth, chicken, and vegetables in an airtight container up to 3 days and cooked udon separately with a drizzle of oil for up to 1 day. Freeze the broth, chicken, and mushrooms up to 3 months; do not freeze the eggs or bok choy.
- Reheat the broth gently on the stove until steaming, then add the noodles for 30 seconds to heat through; or microwave covered in 1-minute bursts, stirring between.
- No dashi on hand? Use low-sodium chicken broth in place of the water and dashi granules for a less traditional but still delicious soup.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chicken udon soup is proof that a simple bowl can be one of the most comforting meals you make all season.
The tender chicken, chewy noodles, and savory broth come together in a way that feels both familiar and special.
I hope this chicken udon soup becomes part of your regular dinner rotation.
If you make it, leave a comment below and tell me how it turned out, and share it with someone who loves a good noodle bowl.
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