Udon noodle soup

Prep 20 min
Total 35 min
Serves 4



460-g pkg
frozen udon noodles
8 cups
no-salt chicken broth
large shiitake mushrooms, stems discarded, thinly sliced
skinless, boneless chicken thighs
3 tbsp
sodium-reduced soy sauce
2 tbsp
small kale leaves, left whole
3-in. piece
Japanese fish cake, thinly sliced (optional)
green onion, thinly sliced
sheet of nori, cut into 12 pieces
kimchi, (optional)
bonito flakes, (optional)
6-min cooked eggs, (see Kitchen Tip)


  • RINSE noodles in cold water to thaw. Drain and divide among bowls.
  • BOIL broth, mushrooms, chicken, soy and mirin in a large pot over medium-high. Reduce heat and simmer until chicken is no longer pink, 5 to 7 min. Remove chicken to cutting board and add kale to broth. Cook until kale is softened, about 3 min.
  • CUT chicken into thin slices. Transfer to plate and cover to keep warm.
  • DIVIDE broth among bowls. Add chicken, fish cake, green onions, nori, kimchee and bonito. Peel and halve eggs and add to bowls.


Kitchen Tip: Cover eggs with cold water in a saucepan and set over high. Boil, then reduce heat to medium-low. Simmer for 6 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.

Kitchen Tip: Kamaboko is a Japanese fish cake often added to soups for flavour and a hit of colour.


Calories 396, Protein 33 g, Carbohydrates 45 g, Fat 10 g, Fibre 3 g, Sodium 864 mg.

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