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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.

Udon Chicken Noodle Soup

  • Serving Size: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Entrée, Soup
Ingredient Description:
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 

  1. Heat both oils in a large 2.5-qt. sauce pan over medium-high heat. 
  2. Add carrot and green onions; cook until slightly softened, about 3 minutes. 
  3. Stir in stock, soy sauce, ginger, star anise and bird's-eye chili; bring to a boil. 
  4. Add tofu.  Reduce heat and simmer gently for 3 minutes. 
  5. Stir in cilantro just before serving.  Remove and discard star anise and bird's-eye chili. 
  6. Divide noodles amongst deep soup bowls and ladle soup over noodles.