Udon Chicken Noodle Soup

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Add shrimp for a more complex flavor.  You may also increase the vegetables by adding 1 cup of bean sprouts and julienned snow peas each.

  • Servings: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Soup; Entrée


1 tsp. olive oil

1 tsp. sesame oil

1/2 c. carrot, thinly sliced on the bias

1 green onion, thinly sliced on the bias

3 c. chicken stock

1 Tbsp. soy sauce

1 Tbsp. fresh ginger, grated

1 star anise

1 Thai bird's-eye chili, halved lengthwise, optional

1/2 c. firm tofu, drained, cut into 1/2-in. cubes

2 Tbsp. fresh cilantro, chiffonade

4-oz. package Japanese Udon noodles or rice noodles, cooked, rinsed and lightly coated with oil 


Heat both oils in a large 2.5-qt. sauce pan over medium-high heat. 

Add carrot and green onions; cook until slightly softened, about 3 minutes. 

Stir in stock, soy sauce, ginger, star anise and bird's-eye chili; bring to a boil. 

Add tofu.  Reduce heat and simmer gently for 3 minutes. 

Stir in cilantro just before serving.  Remove and discard star anise and bird's-eye chili. 

Divide noodles amongst deep soup bowls and ladle soup over noodles.