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Chicken nanban udon with tofu and spring onion served in a striped bowl
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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!
Course Dinner, Lunch, Main Course
Cuisine Japanese
Method Simmer
Duration 30 minutes
Diet Dairy Free, Egg Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 684kcal
Author Yuto Omura

Ingredients

  • Ingredient chicken thigh250 g boneless chicken thigh(s) boneless, skin-on, cut into bitesize pieces
  • Ingredient naganegi100 g Japanese leeks (naganegi) or regular leeks, cut into 5cm pieces (2 inch)
  • Abura-age2 sheets fried tofu pouch (aburaage) (aburaage)
  • Ingredient katsuobushi1 tbsp bonito flakes (katsuobushi)
  • Ingredient cooking oil1 tsp cooking oil neutral flavored
  • Ingredient dashi400 ml dashi stock
  • chicken stock powder1 tsp Chinese-style chicken bouillon powder
  • light soy sauce1 tbsp light soy sauce
  • Ingredient sake1 tbsp sake
  • 1 tbsp mirin
  • salt⅛ tsp salt
  • 1 tbsp water to make slurry
  • Ingredient katakuriko1 tsp potato starch to make slurry
  • cooked udon2 portions cooked udon noodles
  • Shichimi Togarashi2 pinches Japanese chili powder (shichimi togarashi) (shichimi togarashi)
Metric - US Customary

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.
    Katsuobushi (bonito flakes) crushed into a powder
  • Cut the 100 g Japanese leeks (naganegi) into 5cm (2 inches) pieces and thinly slice the 2 sheets fried tofu pouch (aburaage).
    Aburaage (twice fried tofu) thinly sliced and spring onion cut into thick pieces on a wooden chopping board
  • Heat a large pan on medium and once hot, add 1 tsp cooking oil. Place 250 g boneless chicken thigh(s) pieces with the skin side down and add the 100 g Japanese leeks (naganegi).
    Frying chicken and spring onion in a large frying pan
  • 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.
    Browned chicken and spring onion in a large frying pan
  • 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-style chicken bouillon powder, 1 tbsp light soy sauce, 1 tbsp sake, 1 tbsp mirin and ⅛ tsp salt. 
    Dashi poured into pan with chicken and spring onion
  • Mix well and then add the 2 sheets fried tofu pouch (aburaage) and katsuobushi powder from earlier.
    Tofu and condiments added to broth in pan
  • 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).
    Chicken nanban udon broth lightly thickened with slurry
  • Place the 2 portions cooked udon noodles in serving bowls and equally divide the soup and toppings. Sprinkle with 2 pinches Japanese chili powder (shichimi togarashi) and enjoy!
    Completed chicken nanban udon with tofu and spring onion served in a striped bowl

Nutrition

Calories: 684kcal | Carbohydrates: 65.5g | Protein: 39.7g | Fat: 31.3g | Saturated Fat: 7.1g | Polyunsaturated Fat: 7.8g | Cholesterol: 121mg | Sodium: 1484.5mg | Fiber: 4.9g