Japanese Udon Soup with Chicken and Shiitake

A clear, savory Japanese broth with thick udon noodles, tender chicken and aromatic shiitake mushrooms. With ginger, sesame oil and soft-boiled eggs, it quickly becomes a filling main course.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 320 g Udon noodles, dried
• 500 g Chicken breast fillet
• 150 g Shiitake mushrooms
• 250 g Pak choi
• 4 Stück Spring onions
• 20 g Ginger, fresh
• 2 Stück Garlic cloves
• 4 EL Soy sauce
• 1 TL Sugar
• 1 EL Sesame oil
• 1 EL Cooking oil
• 2 Stück Eggs
• 1 TL Sesame seeds
• 1.5 l Water
• Salt
• Pepper

Method

1. Cut the chicken breast fillet into thin strips. Peel the ginger and slice it finely, finely chop the garlic. Cut the spring onions into rings and separate the white and green parts. Remove the shiitake stems and slice the caps. Divide the pak choi into bite-sized pieces.
2. Bring the water to a boil in a large pot with the ginger, garlic, soy sauce and sugar, then simmer over medium heat for 5 minutes.
3. Add the chicken strips to the broth and cook over low heat for about 10 minutes, until cooked through. Remove with a slotted spoon and set aside.
4. Add the shiitake slices and the white parts of the spring onions to the broth and simmer for 5 minutes.
5. Cook the udon noodles in a separate pot according to the package instructions, drain and divide among four bowls.
6. Cook the eggs in boiling water for 6 1/2 minutes, cool them down, peel and halve them.
7. Cook the pak choi in the broth for 1 to 2 minutes. Return the chicken to the broth and season with salt and pepper.
8. Pour the broth with the chicken and vegetables over the noodles. Serve with the egg, green spring onion rings, sesame oil and sesame seeds.