Chicken Broth Udon - on cold days, there’s something very satisfying about a bowl of hot udon noodles.
Many don’t realize know how easy it is to make udon at home.
All you need is a bottle of Tsuyu Sauce.
(Tsuyu Sauce is Japanese Soy Sauce that’s been boiled with dried kelp and bonito flakes – it’s commonly used to flavor soba and udon broth)
Now, we’ve already done a few recipes on simple udon at home.
But today, we will level up the broth, and produce a deeper, more satisfying broth.
Nothing complicated – it simply requires boiling a few chicken thighs in a small amount of water.
The resulting broth tastes so delicious – as it contains mini bubbles of chicken fat/oil. This is where the flavor comes from!
Cooking Tips for Chicken Broth Udon:
If udon noodles is not accessible to you, work with any other type of asian noodles. Fresh egg noodles work great.
We’ll be using chicken thighs (skin-on, boneless).
Now, when making the broth - use a small pot. Pour-in just enough water to submerge the 2 chicken thighs (~no more than 1.5 cups).
When the pot comes to a roaring boil, you can skim the top and remove the foam (only need to do this once)
Then reduce the heat to a low and gently simmer the broth for 10 minutes (with the lid on).
When purchasing Tsuyu Sauce, I recommend purchasing the 3x or 4x concentrated versions (taste the best!).
Don’t forget to add-in chopped spring onions. As the spring onion boils in the broth - it will soak in the chicken oil/ fat from the broth.
Before adding-in the udon noodles, place them into a bowl of water. This will rinse-off the oil that it comes packaged in.
Also Neighbors, feel free to cook the udon noodles directly into the broth (if you don’t want to dip the noodles and keep them separate from the broth).
Alrighty ya’ll! Enjoy and love from Korea 😉
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Homemade Chicken Broth
- 2 or 3 Chicken Thighs (skin-on, boneless) 200-300 grams
- ~1.5 Cup Water (pour in just enough water to submerge chicken)
Chicken Udon Broth
- 1 Cup Homemade Chicken Broth (from above)
- 1 Cup Water
- 4 Tablespoons Tsuyu Sauce (Use 3 or 4x concentrated versions)
- 2 stalks Spring Onion (Forearm-length pieces)
- 2 servings of Udon Noodles
Make Homemade Chicken Broth
- Take 2-3 chicken thighs (boneless, skin-on) and give them a quick rinse. Then, place the chicken into a SMALL pot.
- Now, pour in just enough water to submerge the chicken thigh pieces (should be roughly ~1.5 cups). Place the pot on a high heat and bring it up to boil.
- Once it's boiling, skim the foam off the surface (only need to do this once).
- Then place-on a lid. Reduce the temperature to a LOW heat and let the pot gently simmer away for 10 minutes.
Prep Udon Ingredients
- While you wait, cut 2 stalks of spring onion (use both the white and green portions) into thin circles.
- Remove the udon noodles from their packaging and place into a bowl with water (this will help thaw them or remove packaging oil).
- After 10 minutes of boiling, turn heat off. Remove the chicken pieces and set them aside onto a cutting tray to briefly cool-down.
- Now carefully measure 1 Cup of Chicken Broth from the broth and set it aside.
- Cut 2 chicken thighs into small bite-sized pieces. Note: If you boiled 3 pieces, you can save the remaining piece in a Tupperware (place it in the refrigerator, stays good for 1 week).
Make Udon Noodles
- Take out another pot. Place in the Homemade Chicken Broth (1 cup), Water (1 cup), Tsuyu Sauce (4 Tablespoons). Then add in the chopped spring onion pieces as well as the chopped chicken pieces.
- Bring the pot back up to a boil.
- While you wait for it to reboil, let's cook the udon: Bring a pot of water up to boil, then add-in the udon noodles. Set a timer for 2 minutes!
- After 2 minutes, drain the noodles - cool down in cold water - and then let it sit in a strainer to drip-off excess water.
- Place the cooked udon noodles onto a plate. Then scoop the chicken soup into a bowl.
- Bon Appetit: Dip the udon noodles into the broth and slurp it up - enjoy!
- Note: You can also cook the udon noodles directly into the soup if you'd like.
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