Easy & Delicious
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!
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.
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.
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.
Make a slurry
Mix cold water with potato starch (or corn starch) to make a slurry. This will be used to thicken the broth.
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.
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.
Rinse the cooked udon noodles and place them in serving bowls.
Pour the broth over the noodles and sprinkle with chopped green onion and shichimi togarashi. Enjoy!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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