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Chicken Udon Noodle Soup



Makes 2 servings


Prep Time

10 minutes


Cook Time

15 minutes

kikkoman products used:


2 chicken thighs (See Notes)
1 leek
1 Tbsp vegetable oil
2 serving udon noodles

For Dashi
1 piece kombu (roughly 2” x 3”)
3 cups katsuobushi (loosely packed)
4 cups water

For Seasonings
2 tsp sugar
2 Tbsp mirin
2 Tbsp Kikkoman® Less Sodium Soy Sauce
1/4 tsp kosher salt

To Serve:
2 green onions
Shichimi Togarashi (Japanese seven spice)


To make dashi:

  1. In a bowl, soak the kombu in water for 15 minutes or overnight.
  2. In a small pot, bring the kombu and water to almost a boil. Remove the kombu right before boiling to prevent the dashi from developing bitterness and a slimy texture. Then add katsuobushi and simmer for 15 seconds. Turn off the heat and set aside to let it steep for 15 minutes.

To make Chicken Udon:

  1. Cut leeks into small rounds and chop green onions to small pieces.
  2. Cut the chicken into bite size pieces.
  3. Heat oil in a non-stick frying pan over medium heat. Add the chicken and brown the meat on both sides.  If you have a large non-stick pot, you can just use the pot instead of non-stick frying pan.
  4. Add the leek and sauté for 1 minute to coat with the oil.
  5. Transfer the leek and chicken to the large pot.  Then pour the dashi into the pot, straining through a sieve to capture katsuobushi.  Discard the katsuobushi.
  6. Bring the soup mixture to a boil, skimming the scum and foam with a fine mesh sieve as it cooks.
  7. Once boiling, reduce heat to simmer and add the Seasonings.
  8. Cook the udon noodles according to the package instructions.  If you use frozen udon noodles, it takes 1 minute to reheat.  Drain well and transfer the noodle to the bowls.
  9. Add some chopped green onions into the soup pot right before serving.
  10. Serve the chicken and soup over the udon noodles in the bowl. Sprinkle more chopped green onion and shichimi togarashi, and enjoy immediately.

Chicken thighs: Use skin-on chicken thighs for a flavorful result. Usually they are bone-in, but you can ask the butcher to remove the bones.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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