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  • Chicken Udon Noodle Soup

    2 Servings


    1 bundle Koyo® Round Udon Noodles
    4 cups chicken broth
    1 boneless skinless chicken breast
    1 tablespoon preferred vegetable oil
    1” piece fresh ginger, peeled and chopped
    2 garlic cloves, minced
    2 carrots, peeled and finely diced
    2 celery stalks, finely diced
    1 bunch green onions, chopped, divided
    2 tablespoons sake
    ½ teaspoon sea salt
    ¼ teaspoon black pepper, plus more for garnish
    2 tablespoons tamari
    1 tablespoon white miso
    1 teaspoon mirin
    1 teaspoon chili garlic paste
    1 tablespoon toasted sesame oil
    Chopped parsley, for garnish


    1. Bring a large saucepan of water to a boil. Add noodles and cook until tender, about 7  minutes. Drain well and set aside. 
    2. In a medium saucepan bring broth to a simmer. Add chicken breast and poach until juices run clear and internal temperature reaches 165℉, 8-10 minutes. Transfer chicken to a cutting board and shred into bite-size pieces using 2 forks. Set aside.
    3. In a medium skillet, heat oil over medium. Saute ginger and garlic until fragrant, about 1 minute. Add carrots, celery, and half the green onions and saute until tender but firm, 5-7 minutes.  Add sake, salt, and pepper and cook for 1 minute.
    4. Add contents of skillet to simmering broth along with tamari, miso, mirin, and chili paste.  Simmer until vegetables are cooked through, about 10 minutes.
    5. To serve, divide noodles between 2 bowls. Pour broth over noodles, top with chicken, and drizzle with toasted sesame oil. Garnish with remaining green onions, parsley, and black pepper.