Quick Udon Noodle Soup

Step 1

Place the chicken thigh skin-side up on a cutting board and slice it lengthwise (from the widest point to the narrow point) into strips about 0.5 inches thick, following the natural grain.

Step 2

Pour the dashi stock into a large pot and place it over medium-high heat until you see small bubbles starting to rise from the bottom and sides, about 3 minutes.

Step 3

Add the chicken strips to the simmering broth and stir once, spreading them out so they don't clump together.

Step 4

Let the chicken cook without stirring for 4 minutes, until the surface is no longer pink and the thickest part is opaque white when you peek at it.

Step 5

Add the shrimp to the pot and stir gently to distribute them, then cook for 2 minutes until they turn from gray to bright pink and feel firm when you poke one.

Step 6

Pour in the soy sauce and mirin, then stir for 10 seconds until the broth looks glossy and smells savory.

Step 7

Add the fresh udon noodles to the pot, gently breaking apart any clumps with a wooden spoon as they soften, and simmer for 2 minutes.

Step 8

Taste the broth by sipping a small spoonful and add salt or soy sauce (a few drops at a time) if you want it more salty.

Step 9

Ladle the soup into two bowls, dividing the noodles, broth, chicken, and shrimp evenly between them.