Easy & Delicious Oyako Udon

sudachirecipes.com

Chicken and Egg Udon Soup

Juicy chicken thigh and fluffy ribbons of egg served in a light and delicious udon noodle broth, this Oyako Udon is not only quick and easy to make, but it’s also a great budget meal that can be enjoyed for lunch or dinner!

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Oyako Udon

Yield

2 servings

Type

Noodles

Time

25 minutes

Level

Easy

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what you'll need:

Seal the chicken

Cut the chicken into bitesize pieces and season with salt and pepper. Place in a preheated pan with the skin side down and fry for 3 minutes.

1

Cook through

Turn and fry on the other side for about 2 minutes or until cooked through, then remove from the heat. In the meantime, start cooking the udon noodles.

2

Make the broth

Add dashi, salt, soy sauce, mirin and ginger paste to a sauce pan and bring to boil. Boil for 1 minute and then reduce to simmer.

3

Make a slurry

Mix cold water with potato starch (or corn starch) to make a slurry. This will be used to thicken the broth.

4

Add to the soup

Pour the slurry into the broth and mix well, then add the cooked chicken, juices from the pan and chopped green onions.

5

Add eggs

Increase the heat to medium and whisk the eggs in a small bowl. Once the broth starts to bubble, drizzle the egg into the broth one third at a time, mixing each time.

6

Add noodles

Rinse the cooked udon noodles and place them in serving bowls.

7

Assemble

Pour the broth over the noodles and sprinkle with chopped green onion and shichimi togarashi. Enjoy!

8

See the full post for more information plus substitutes and additional ingredient ideas!