Udon Chicken Soup with Vegetables: A Hearty Asian-Inspired Comfort Bowl

Udon Chicken Soup with Vegetables

Indulge in our Udon Chicken Soup with Vegetables—a hearty, Asian-inspired comfort bowl featuring tender chicken, crisp veggies, and chewy udon noodles in a rich, miso-infused broth. Every spoonful is a warm, savory hug.

Ingredients & Prep

Step-by-Step Instructions

1. Marinate and Prep:
   Start by cutting your chicken thighs into bite-sized pieces and seasoning them with salt, pepper, and 1 tbsp soy sauce (or tamari). Meanwhile, mince the garlic, thinly slice the ginger, julienne the carrot, roughly chop the bok choy, and slice the shiitake mushrooms. Chop 2 green onions (and save a few extra for garnish), and if you’re feeling extra green, prep a handful of spinach or baby kale.
2. Sauté the Aromatics & Chicken:
   In a large soup pot or Dutch oven, heat 1 tbsp of vegetable oil over medium-high heat. Add the garlic and ginger and sauté for about 30 seconds until the kitchen fills with an irresistible aroma. Then, add the seasoned chicken and cook for 4–5 minutes until it starts to brown—don’t worry if it’s not fully cooked; it’ll finish its journey in the broth.
3. Build the Broth:
   Pour in 8 cups of low-sodium chicken broth and add 1 tbsp rice vinegar. Bring the mixture to a simmer and let it cook for 5–7 minutes, allowing the chicken to finish cooking and the flavors to meld into a harmonious broth.
4. Add the Vegetables:
   Now, toss in the sliced shiitake mushrooms, julienned carrot, and chopped bok choy (and any extra greens, if using). Let the soup simmer for an additional 3–4 minutes, so the veggies stay tender yet retain a satisfying crunch. Add the chopped green onions during the final minute for an extra burst of freshness.
5. Incorporate Miso & Finishing Touches:
   Lower the heat to very low. In a small bowl, dissolve 2 tbsp miso paste in about ½ cup of the warm broth—this is key to a smooth, lump-free infusion. Stir the dissolved miso back into the pot and adjust the seasoning with a bit more salt and pepper if needed. For that signature nutty finish, drizzle about 1 tsp of toasted sesame oil over the soup.
6. Prepare the Udon Noodles:
   While the broth is finishing, cook 12 oz of udon noodles according to the package instructions. Drain them well. For best texture, serve the noodles first by placing a portion into each bowl, then ladle the piping hot soup over the top.
7. Assemble and Garnish:
   Ladle your steaming soup over the prepared noodles. Garnish with extra chopped green onions, a drizzle of chili oil or sriracha (if you like a little kick), a few fresh cilantro or basil leaves, and a squeeze of lime juice from the wedges. Voila—every spoonful is a warm, hearty hug with a side of sass.

• Gluten-Free: Swap soy sauce for tamari and opt for gluten-free udon noodles.
• Extra Veggie Power: Add more bok choy, a handful of spinach, or even some snow peas for added crunch and nutrition.
• Spicy Twist: Crank up the heat with a chopped Thai chili or an extra drizzle of chili oil.
• Low-Sodium: Use low-sodium broth and adjust salt to keep the dish balanced without overwhelming your palate.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep noodles and greens separate to avoid mushiness.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. If the broth thickens, add a splash of chicken broth to revive its silky consistency. Avoid boiling the soup after adding miso to maintain its delicate flavor.

Q: Can I prepare this soup ahead of time?
A: Absolutely! You can make the broth, chicken, and vegetables a day ahead. Reheat gently and add the noodles and miso just before serving for maximum freshness.

Q: What if I don’t have udon noodles?
A: No problem—substitute with rice noodles, soba, or any thick noodle you prefer. The soup’s robust broth pairs well with most noodle types.

Q: How do I preserve the miso’s flavor?
A: Always dissolve the miso in a bit of warm broth and stir it in with the heat set to low. Avoid boiling after adding miso to keep its rich umami intact.