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Japanese Chicken And Udon Noodle Soup


  • 1 l light chicken stock or instant dashi

  • 225 g raw chicken breasts shredded

  • 2 teaspoons rice wine or sake

  • 2cm piece of ginger bashed but still in one piece

  • 225 g mirin sweetened rice wine

  • 5 tablespoons japanese soy sauce

  • 225 g sugar snaps cut in 2 . tailed, stringy bits removed

  • 225 g spring onions sliced at an angle


  • 1.

    Place the shredded chicken into a bowl with the rice wine and ginger, toss lightly to coat.

  • 2.

    Bring a large saucepan of water to the boil, drop in the udon and stir to prevent them sticking.

  • 3.

    Bring rack to the boil and cook for 3-5 mins, until just tender.

  • 4.

    Drain in a colander and rinse under warm water, still in the colander.

  • 5.

    Divide the noodles between the serving bowls.

  • 6.

    Pour the stock (or dashi), the mirin and the soy sauce into a saucepan and bring to the boil.

  • 7.

    Add the chicken and cook for just 2 mins, skimming any impurities from the surface.

  • 8.

    Add the sugar snaps and continue to cook for 1 more minute or until the chicken and sugar snaps are just cooked.

  • 9.

    Taste for seasoning, soy sauce.

  • 10.

    Ladel the broth with some chicken and sugar snaps over the udon in the bowls and sprinkle with some sliced spring onions to serve.


Udon are made from a flour and water dough and may be round, square or flat. In most recipes you can replace udon noodles with soba noodles and Chinese noodles or as a last resort, spaghettini.

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