Chicken Noodle Soup gets an upgrade with this Japanese version of Chicken Udon Noodle Soup! This soup is a whole meal in one and is sure to warm you up!
Prep Time: 30 minutes | Cook Time: 60 minutes | Total Time: 1 hour 30 minutes
- 1.5 litres chicken broth
- 1 piece of dried kombu (seaweed), 4-5 inches long
- 2 tablespoons soy sauce
- 8 shiitake mushrooms, that have been soaked in hot water for 5 minutes
- 1 piece ginger, peeled, about 1 inch long
- Water, for boiling
- 4 chicken thighs, with skin
- 1 package brown shimeji mushrooms, about 1 cup
- 1 package enoki mushrooms, about 1 cup
- 2 scallions, finely sliced into strips
- 3 cups fresh spinach
- 2 large eggs
- 2 packages udon noodles, about 2 cups total
- 2 teaspoons sesame seeds (I used both black and white)
- 8 nori seaweed snacks
Begin by preparing the broth. Add the chicken broth to a pot and bring to a boil. Add the dried kombu, soy sauce and soaked shiitake mushrooms. Turn the heat down to medium-low and let the soup simmer for 30-40 minutes covered with a lid.
In the meantime prepare your garnishes. Bring a small pot of water to a boil. Add the spinach leaves to one pot and cook for 1-2 minutes, or until the spinach is wilted and bright green in colour. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Bring another pot of water to a boil. Add the eggs gently to the pot and cook over medium-high heat for 6-7 minutes. Once cooked, rinse the eggs under cold water until cool to the touch. Crack the eggs, carefully peel them, and set aside. Do not slice the eggs open yet!
Next, fry the chicken. Gently remove the chicken skin from the meat and set aside. Cut the chicken thighs into small, bite-sized pieces and add them to a pan with a bit of olive oil to fry. Fry the chicken over medium-high heat until golden brown. Remove the chicken from the pan and set aside. If there is any leftover juice or fat in the pan, add about 1 tablespoon of that into the soup pot.
Next, fry the chicken skin. Add the chicken skin in an even layer into the pan that you fried the chicken thighs in. Fry the chicken skin over medium-high heat until crispy and golden brown. Once it’s done, remove the chicken skin from the pan and drain on some paper towel.
Now to finish the soup. Remove the kombu, ginger and shiitake mushrooms from the pot and set aside to cool. Add the enoki and shimeji mushrooms to the pot and bring them to a boil. Once the shiitakes are cool enough to handle, slice them up and add them to the pot again. Cook the mushrooms for 5-10 minutes, or until the enoki and shimeji mushrooms have softened.
In the meantime, bring another pot of water to a boil and add the udon noodles. Cook the noodles for a minute or so less than the directions on the package as the noodles will continue to cook in the hot soup.
Finally, let’s assemble! Add the udon noodles to a bowl to form a base. Top them with the chicken thighs, spinach and the mushrooms from the pot. Next, pour the soup into the bowl, covering these ingredients to warm them through. Garnish the soup with half of an egg with a sprinkle of sesame seeds, some scallions, a piece of fried chicken skin and two sheets of nori snacks on the side.
Serve immediately and enjoy!