Scale

1 tablespoon sesame oil

2 boneless, skinless chicken thighs or breasts, thinly sliced

1 garlic clove, minced

1 teaspoon fresh ginger, grated

4 cups low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon mirin (optional)

1 teaspoon rice vinegar

2 servings fresh or frozen udon noodles

1 cup sliced mushrooms (shiitake or cremini)

1/2 cup baby spinach or bok choy

2 green onions, sliced

Soft-boiled egg (optional, for topping)

1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for 30 seconds.

2. Add sliced chicken and cook until no longer pink, about 4–5 minutes.

3. Pour in chicken broth, soy sauce, mirin (if using), and rice vinegar. Bring to a simmer.

4. Add mushrooms and simmer for another 5–6 minutes until tender.

5. Meanwhile, cook udon noodles according to package instructions, then drain and rinse.

6. Add spinach or bok choy to the soup and let wilt for 1–2 minutes.

7. Divide cooked noodles into bowls. Pour soup over top and add chicken and veggies.

8. Garnish with green onions and soft-boiled egg if desired. Serve hot.

• Use rotisserie chicken to save time.

• Add chili oil or togarashi for a spicy kick.

• Swap in tofu or shrimp for different protein options.

Keywords: chicken udon soup, easy japanese noodle soup, comforting chicken broth soup, homemade udon recipe