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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Cook the udon noodles according to the package instructions, drain, and set aside.
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).
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.
In the same pot, add the chicken stock, white miso paste, soy sauce, and mirin. Whisk until the miso paste dissolves completely.
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.
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.
Add the sautéed vegetables and shredded chicken back to the pot with the broth. Simmer for another 5 minutes to let the flavors meld.
Divide the cooked udon noodles among serving bowls. Ladle the hot chicken miso broth with vegetables over the noodles.
Garnish each bowl with sliced scallions, toasted sesame seeds, and a halved soft-boiled egg, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 34.5 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 578 mg | 44% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2925 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
