Udon noodle soup



20 min


35 min



Udon noodle soup

Photo, Roberto Caruso.

Celebrate warm food and sweater weather with a hearty colourful bowl — it's pure comfort on a wintry day.


  • 460-g pkg frozen udon noodles
  • 8 cups no-salt chicken broth
  • 8 large shiitake mushrooms , stems discarded, thinly sliced
  • 4 skinless, boneless chicken thighs
  • 3 tbsp sodium-reduced soy sauce
  • 2 tbsp mirin
  • 4 small kale leaves , left whole
  • 3-in. piece Japanese fish cake , thinly sliced (optional)
  • 3 green onion , thinly sliced
  • 1 sheet of nori , cut into 12 pieces
  • kimchi , (optional)
  • bonito flakes , (optional)
  • 4 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.


Chatelaine Quickies: Easy veggie soup

Nutrition (per serving)

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

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.