Chicken Nanban Udon is a delicious Japanese noodle dish made with made with succulent pieces of chicken thigh, charred spring onion and twice fried tofu served over chewy udon noodles in a rich dashi broth. Learn how to make this flavourful dish from scratch with this easy recipe!
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What is chicken udon noodle soup?
Chicken udon noodle soup is a delicious, soupy udon dish with chicken as the main ingredient. In Japan, you'll find a variety of soups, ranging from simple ones flavored with traditional dashi stock and soy sauce to soups with a base of green onions and salt.
- Quick and easy recipe that can be done in a pan/pot
- Flavorful dashi stock base soup
- Hamble and hearty udon dish
What is tori nanban udon?
This recipe is especially for a chicken udon noodle soup called "tori nanban udon" (鶏南蛮うどん). You may associate the word "nanban" with "chicken nanban", a popular fried chicken dish topped with tartar sauce, but the term is also used for noodle dishes that contain green onion (or naganegi in Japanese).
Chicken nanban udon was inspired by a more popular dish, kamo nanban soba, a noodle dish made with slices of duck meat and thick pieces of spring onion served over soba noodles in a dashi based broth. From duck nanban soba, came chicken nanban soba. Since the noodles in soba and udon dishes are often interchangeable, chicken nanban udon was born.
Interestingly, "nanban" was once a term for people from the South who had contact with Japan. It's believed that the word "nanban" was used for green onions because they often ate them to stay healthy during the Edo period (1603-1868). This may be the reason why soba noodles with duck meat and green onions are called "Kamo Nanban". However, the truth behind this theory remains a mystery.
Regardless of its origin, the word "nanban" is now used for udon and soba noodle dishes that are served with green onions.
What is dashi stock?
As mentioned earlier, this recipe uses dashi stock as the soup base. Dashi is the foundation of Japanese cuisine, playing a vital role in many dishes. It's like the backbone of Japanese cooking. Unlike Western bouillon that requires long simmering, dashi uses ingredients that have already matured and only need soaking or brief heating to extract their flavors.
The most common dashi combines kombu (kelp) and katsuobushi (dried bonito flakes), but others use ingredients like shiitake mushrooms or niboshi (dried sardines) for even more depth. Dashi making in Japan has a long history, dating back to the Jomon period (around 1300-300 B.C.), when soups made from shellfish and fish bones were used to flavor dishes.
Udon dishes in Japan
Udon noodles have a longer history than soba (buckwheat noodles), making them a favorite among Japanese people across the ages. They were already popular in the Edo period (1603-1868) among common people, appearing in many classic rakugo stories from that time. Naturally, with such a rich history, there are many types of udon dishes in Japan. Here are some of my personal favorites:
- Kake udon
- Niku udon (beef udon or pork udon)
- Shrimp tempura udon
- Curry udon
- Yaki udon
If you're curious about other Japanese udon dishes, check out my "15 Authentic Japanese udon recipes that you must try at home" article for more recipes.
Ingredients to make this chicken udon soup
- Katsuobushi (dried bonito flake) - This is used on top of dashi stock.
- Udon noodles - Choose dried, fresh, or boiled noodles that are easily available in your area and cook according to the instructions. I personally like using frozen udon.
- Chicken thigh - Chicken thighs with the skin on are recommended if possible, chicken breasts can be substituted if preferred.
- Aburaage (deep fried tofu) - Foods made by frying thinly sliced tofu in oil.
- Green onions - Use the white part of onion that serves as the trunk.
- Dashi stock - Awase dashi containing dried bonito flakes is recommended. If you do not make homemade dashi, you can use dashi packets in tea bag form or dashi granules.
- Chinese chicken soup powder - I use Youki's organic chicken bouillon powder all the time.
- Light soy sauce - You can substitute for dark soy sauce, but in that case you will need to increase the amount just a little bit (because the usuuchi soy sauce is higher in salt) and your soup colour will be darker.
- Sake - Adds umami to the soup and softens the flavour of the meat. If you can't get it, it's okay to omit.
- Mirin - Adds depth and sweetness to the soup. If you want to know recommended brands for mirin, check out my "20 Most Useful Condiments and Seasonings for Japanese Cooking" post.
- Salt - to balance the flavour.
- Shichimi togarashi - Optional, but adding shichimi togarashi will enhance the flavor of the soup and add a slight spicy kick, I recommend S&B's as they are easy to find.
Instructions on how to make this chicken udon recipe
Here are my step by step instructions on how to make delicious chicken nanban udon at home. See the printable recipe card at the bottom of the page for the ingredient list.
Cut the chicken thigh into bitesize pieces.
Thinly slice the aburaage (twice fried tofu) and cut the spring onion into 5-6cm pieces (approx 2 inches).
Place the bonito flakes in a small heatproof bowl and microwave for 1 minute at 500W. This will dry it out more and make the texture crumbly.
Crush the flakes with your fingers until it becomes a fine powder.
Set aside for later.
Take a large pan and heat it on medium. Once hot, add a drizzle of oil. Place the chicken with the skin side facing down and add the spring onions.
Once the chicken is golden, turn over and cook on the other side. Rotate the spring onion from time to time to brown the surface evenly.
Once the chicken is cooked through, pour the dashi into the pan and bring to a boil. When it starts to boil, turn the heat down to a simmer.
Season the soup with chicken stock powder, light soy sauce, sake, mirin and salt. Mix and then add the abuurage and bonito flake powder.
Simmer for a few minutes to warm the tofu through.
Make a weak slurry by mixing 1 tbsp of cold water with 1 tsp of potato starch. Pour the slurry into the pan and heat for 1-2 minutes or until the soup is slightly thickened.
Be careful not to cook for too long or let the soup become too thick.
Place cooked udon noodles into serving bowls and divide the soup, chicken, tofu and spring onion into each bowl.
Sprinkle with shichimi togarashi (Japanese chili pepper) and enjoy!
Pairing/Serving Suggestions For Chicken Udon
Udon dishes can be a main course or a side dish. So, it's normal to wonder, "What should I eat udon with?" Here, we recommend five dishes that pair perfectly with this Tori nanban udon.
Spinach ohitashi (Japanese spinach salad in dashi)
My first recommended vegetable side dish when having udon as a main course is "Spinach ohitashi". It pairs well not only with udon, but also with a variety of Japanese dishes.
Other highly recommended dishes include sesame spinach salad, pickled cucumber and wakame seaweed salad.
Japanese style avocado salad
For a heartier salad option, try the Japanese-style avocado salad. Packed with avocado, salmon, and a hard-boiled egg, it's sure to satisfy.
If you don't mind combining potatoes and udon noodles, Japanese-style potato salad is another great choice.
Ginger pork (shogayaki)
If you prefer udon as a side dish and need a main course, I suggest trying buta no shogayaki (Japanese-style ginger pork)! My unique recipe includes grated apple and other secret ingredients.
For other pork dishes, tonteki can also be recommended!
Tonpeiyaki
Tonpeiyaki, a teppanyaki dish popular in Osaka and the Kansai region, consists of fried pork, vegetables, and other ingredients wrapped in an egg. It's perfect for a rich side dish!
With just an egg, cabbage, and a bit of pork, it's easy to prepare, and the bold flavors of sauce or mayonnaise make it very satisfying.
Printable recipe
Chicken Udon Noodle Soup (Tori Nanban Udon)
Ingredients
- 250 g chicken thigh - boneless, skin-on, cut into bitesize pieces
- 100 g large green onion - cut into 5cm pieces (2 inch)
- 2 sheets fried tofu pouches - (aburaage)
- 1 tbsp bonito flakes - (katsuobushi)
- 1 tsp cooking oil - neutral flavored
- 400 ml dashi stock
- 1 tsp Chinese chicken stock powder
- 1 tbsp light soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- ⅛ tsp salt
- 1 tbsp water - to make slurry
- 1 tsp potato starch - to make slurry
- 2 portions cooked udon noodles
- 2 pinches Japanese chili powder - (shichimi togarashi)
Instructions
- Sprinkle 1 tbsp bonito flakes into a heatproof bowl and microwave for 1 minute at 500W. Crush the flakes with your fingers to make a fine powder.
- Cut the 100 g large green onion into 5cm (2 inches) pieces and thinly slice the 2 sheets fried tofu pouches.
- Heat a large pan on medium and once hot, add 1 tsp cooking oil. Place 250 g chicken thigh pieces with the skin side down and add the 100 g large green onion.
- Once the chicken is golden, turn it over and brown it on the other side. Turn the spring onion from time to time to char the surface evenly.
- Once the chicken is cooked through, add 400 ml dashi stock and bring to a boil. When it starts to boil, turn the heat down to a simmer and add 1 tsp Chinese chicken stock powder, 1 tbsp light soy sauce, 1 tbsp sake, 1 tbsp mirin and ⅛ tsp salt.
- Mix well and then add the 2 sheets fried tofu pouches and katsuobushi powder from earlier.
- Simmer for a few minutes and then add the slurry (1 tbsp water mixed with 1 tsp potato starch). Continue to simmer for 1-2 minutes or until the soup is slightly thickened. (Be careful not to overcook or let the broth become too thick).
- Place the 2 portions cooked udon noodles in serving bowls and equally divide the soup and toppings. Sprinkle with 2 pinches Japanese chili powder and enjoy!
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