Sign Up for the Recipe Publishing Newsletter


Custom Search



Fragrant Asian Chicken Noodle Soup

This is an attractive, satisfying and aromatic chicken soup which is like a Japanese style one pot meal. It is perfect when you crave something hearty and fat udon noodles are really comforting. This chicken noodle soup serves four people as a meal or eight as an appetizer. It is full of flavor. The mushrooms, spinach and leeks are very tasty and the soup is seasoned with soy sauce, rice vinegar, sugar, sake and more. If you don't have sake you can use mirin or beer instead because you only need a tiny bit.

There are different types of udon noodles ranging from thin to thick but, for this Japanese style chicken noodle soup, use the biggest, fattest ones you can find. They look great and the texture is perfect with this chicken soup recipe.

If you are a fan of Asian soup recipes, and especially Asian chicken soup recipes, you will really enjoy the aromatic flavors in this one. You can use quick-cooking udon noodles if you like, in which case they only need warming through. Follow the instructions on the package anyway, to make sure you prepare them correctly.

Chicken Noodle Soup Japanese Style

Ingredients -

1 lb fat udon noodles
Splash of sake
1 cooked chicken breast
2 leeks
1 tablespoon white sugar
6 cups dashi
3 tablespoons mirin
6 tablespoons soy sauce
4 leaves fresh spinach
4 dried shiitake mushrooms
1 sliced scallion
2 cups warm water
Salt, to taste

Preparation:

Mix together the dashi, mirin and soy sauce.

Soak the shiitake mushrooms in the warm water for an hour, then drain them and reserve the water.

Bring a pot of water to a boil and add the noodles.

Pour in a cup of cold water and cook for a couple of minutes.

Add more cold water and keep cooking them until they are firm but tender.

Turn off the heat, cover the pan and leave them for 10 minutes.

Drain the udon noodles and rinse off the starch.

Discard the mushroom stems and cut a cross into the top of the caps.

Cook them with the reserved mushroom liquid, the sugar and dashi mixture in a pan for 12 minutes or until all the liquid is absorbed.

Bring the broth to a boil then turn it down to a simmer.

Blanch the spinach for half a minute in boiling water in another pan, then drain it.

Chop the spinach into small pieces and cut the leek into diagonal 1 inch long slices.

Cut the chicken breast into 4 slices and sprinkle sake and salt over it.

Divide the noodles between 4 serving bowls, then arrange the leeks, chicken, spinach and mushrooms on top.

Pour the boiling broth over the top and serve with the scallions sprinkled on top.

(Serves 4)

Asian Chicken Noodle Soup

Photo Description:

Asian chicken noodle soup recipes tend to be some of the most colorful, fragrant and appetizing chicken soups of all time. Asian vegetables like shiitake mushrooms complement the flavor of chicken and this is an especially tasty recipe. You can see from the picture that this is a chunky chicken soup with plenty of texture to it. This is a flavorful appetizer or a satisfying entree. Udon noodles make a change from pasta or egg noodles and they go beautifully in this Japanese chicken soup recipe. If you fancy making an oriental chicken soup for your family, this recipe is highly recommended.