Quick Japanese Udon Noodle Soup
Silky udon noodles in a savory dashi-based broth topped with chicken, shrimp, and soft-boiled eggs. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 4
- Calories
- 410
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of water to boil. Carefully lower eggs into boiling water.
Step 2
Set timer for 7 minutes. While eggs cook, pat chicken and shrimp dry.
Step 3
Slice chicken breast horizontally into two thin cutlets for faster cooking.
Step 4
In a large pot, bring dashi to a simmer over medium-high heat, ~3 minutes.
Step 5
Add soy sauce and mirin to dashi. Stir until combined, about 30 seconds.
Step 6
Slide chicken into simmering broth. Cook 4 minutes, turning once halfway through.
Step 7
Add shrimp to pot. Simmer until shrimp are opaque and firm, ~2 minutes.
Step 8
In a separate pot, bring water to boil. Add udon noodles, stirring gently.
Step 9
Cook noodles 2 minutes (if fresh) or per package, until tender. Drain well.
Step 10
When eggs timer goes off, transfer to ice water. Let cool 2 minutes, then peel.
Step 11
Divide noodles among four bowls. Ladle hot broth over noodles.
Step 12
Top each bowl with one piece of chicken, quarter of the shrimp, and one halved egg.
Step 13
Scatter scallions and nori over top. Serve immediately.
Tools you’ll need
- large pot (3+ quarts)
- small pot (2 quarts)
- cooking spoon
- tongs
- four soup bowls
- small bowl for ice water
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