Chicken Udon Noodle Soup

sudachirecipes.com Get Recipe

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!

sudachirecipes.com Get Recipe

Chicken Udon

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what you'll need:

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for the soup:

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Cut the chicken

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Cut the green onion and tofu

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Dry out the katsuobushi

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Make a powder

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Fry the chicken and green onion

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Fry until golden

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Add dashi

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Season the soup and add tofu

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Thicken slightly

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Assemble

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check out FULL RECIPE »

[{"selector":"#anim-e2142662-7a39-4c36-93fc-91db0aa1ed47","keyframes":{"opacity":[0,1]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2ac3354b-5fe5-4621-87d5-0b54e1e18425","keyframes":{"transform":["translate3d(0px, 220.81130%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get Recipe

Chicken Udon Noodle Soup

Tori Nanban Udon

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!

Chicken Udon

what you'll need:

» chicken thigh (skin-on) » spring onion (naganegi) » aburaage (twice fried tofu) » katsuobushi (bonito flakes) » cooked udon noodles » shichimi togarashi (chili)

for the soup:

» dashi » Chinese chicken stock powder » light soy sauce » sake » mirin » salt » slurry (1 tbsp cold water mixed with 1 tsp of potato starch)

Cut the chicken

Cut the chicken thigh into bitesize pieces.

1

Cut the green onion and tofu

Cut the green onion into 5cm long pieces (approx 2 inches) and the aburaage into thin slices.

2

Dry out the katsuobushi

Place the katsuobushi (bonito flakes) in a heatproof bowl and microwave for 1 min at 500W.

3

Make a powder

Crush the flakes with your fingers to make a fine powder.

4

Fry the chicken and green onion

Heat a large pan on medium with a drizzle of oil. Fry the chicken skin-side down with the green onion until golden.

5

Fry until golden

Flip and continue to fry until golden on both sides and the chicken is cooked through. Turn the green onion to char the surface evenly.

6

Add dashi

Pour the dashi into the pan and bring to a boil. Once it starts to bubble, reduce the heat to simmer.

7

Season the soup and add tofu

Add the chicken stock powder, light soy sauce, sake, mirin and salt. Mix well and then add the aburaage and katusobushi powder from earlier.

8

Thicken slightly

Add the slurry and continue to simmer for a few more minutes until slightly thickened. (Be careful not to overcook.)

9

Assemble

Place cooked udon noodles in serving bowls and divide the soup and toppings equally. Sprinkle with shichimi togarashi and enjoy!

10

check out FULL RECIPE »

See the blog post for the full recipe and more information about this simple yet delicious dish!

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