Vegetables Udon in Chicken Miso Broth
Warm, comforting, and packed with umami, this Vegetables Udon in Chicken Miso Broth is the ultimate one-bowl meal. Tender udon noodles are bathed in a rich and savory broth made with white miso paste, chicken stock, and a touch of soy sauce and mirin, creating layers of mouthwatering flavor. Juicy, shredded chicken thighs and a medley of vibrant vegetables like julienned carrots, shiitake mushrooms, and crisp bok choy add heartiness and nutrition, while fresh scallions, toasted sesame seeds, and optional soft-boiled eggs provide the perfect finishing touch. Ready in just 40 minutes, this Japanese-inspired soup is ideal for a cozy weeknight dinner or a quick yet satisfying lunch. Healthy, flavorful, and irresistibly slurp-worthy, this recipe is a must-try for noodle lovers!
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Ingredients
- 400 g udon noodles
- 300 g boneless, skinless chicken thighs
- 2 tbsp sesame oil
- 3 tbsp white miso paste
- 6 cups chicken stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 carrot, julienned
- 150 g shiitake mushrooms, sliced
- 2 cups bok choy, chopped
- 3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 2 soft-boiled eggs, halved (optional)
Directions
Step 1
Cook the udon noodles according to the package instructions, drain, and set aside.
Step 2
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté until fragrant (about 1 minute).
Step 3
Add the chicken thighs to the pot and sear them on both sides until lightly browned, about 4 minutes per side. Remove the chicken and set it aside.
Step 4
In the same pot, add the chicken stock, white miso paste, soy sauce, and mirin. Whisk until the miso paste dissolves completely.
Step 5
Return the seared chicken to the pot, bring to a simmer, and cook for 10 minutes, or until the chicken is cooked through. Remove the chicken, shred it with two forks, and set aside.
Step 6
In a separate skillet, heat the remaining 1 tablespoon of sesame oil over medium heat. Add the julienned carrots, sliced shiitake mushrooms, and chopped bok choy. Sauté for 5 minutes until the vegetables are tender yet crisp.
Step 7
Add the sautéed vegetables and shredded chicken back to the pot with the broth. Simmer for another 5 minutes to let the flavors meld.
Step 8
Divide the cooked udon noodles among serving bowls. Ladle the hot chicken miso broth with vegetables over the noodles.
Step 9
Garnish each bowl with sliced scallions, toasted sesame seeds, and a halved soft-boiled egg, if using. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1533.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1728.5 |
| Total Fat 80.0g | 0% |
| Saturated Fat 17.7g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 747mg | 0% |
| Sodium 3404.8mg | 0% |
| Total Carbohydrate 131.7g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 34.5g | |
| Protein 121.3g | 0% |
| Vitamin D 136IU | 0% |
| Calcium 577.8mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2925.0mg | 0% |
Source of Calories