Chicken Udon

Experience my Chicken Udon recipe, a comforting and authentic Japanese soup featuring tender chicken thigh and hearty udon noodles bathed in a flavorful dashi broth! If you’re craving a satisfying and heartwarming meal that’s easy to prepare at home, this recipe is your answer! With its rich umami flavors and simple preparation, don’t miss the opportunity to savor this delightful bowl of goodness!

Japanese chicken udon, top down picture.

Why I Love This Recipe

What sets my recipe apart is its ability to provide an authentic taste of traditional Japanese noodle soup in a remarkably simple and quick manner, ready in under 10 minutes, just like my Beef Udon! I made sure to craft this recipe using real ingredients like udon noodles and chicken, capturing the essence of Japanese cuisine all in one bowl! Simmered chicken in a dashi broth, seasoned with Japanese flavors, and paired with perfectly cooked noodles, it’s ideal for a quick and satisfying lunch or light dinner.

The umami and savory notes, reminiscent of my Japanese Chicken Soup but with a delightful touch of sweetness, make it a must-try for anyone craving an easy and authentic Japanese udon experience at home. Dive into this deliciousness right away!



  • Chicken – boneless and skinless chicken thigh.
  • Dashi fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. 
  • Sweetener  use your preferred sweetener.
  • Salt sea salt preferred.
  • Green Onion – freshly chopped.
  • Noodles – Japanese udon noodles found at Asian grocery stores. Use Shirataki Noodles for low carb.
  • Togarashi (red pepper)Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets.

Additional Toppings

Consider adding Mitsuba for a refreshing touch, Shichimi Togarashi  to give it a spicy kick, and Katsuobushi bonito flakes to infuse a smoky, savory depth of flavor to your udon.

🥢 Dashi Pro Tip

For a convenient dashi preparation, use Hondashi mixed with water. This quick tip simplifies the process.

🍶 Mirin Ingredient Note

While mirin is traditionally used in udon, this recipe takes into account the potential unavailability of mirin in certain locations. To address this, the recipe adjusts the ratio of Japanese sake and sweetener.

🍜 Udon Ingredient Notes

When it comes to udon, you have two options to choose from: Frozen Udon Noodles or the Dried Packaged Udon. The frozen udon noodles offer a thicker texture, while the dried ones are slightly thinner. Both options will work perfectly, and the choice comes down to personal preference.

🍗 Chicken Ingredient Note

For this recipe, using High-Quality Free-Range Chicken Thigh is essential. Chicken thigh contributes essential umami flavors to the dashi broth, ensuring a delicious and authentic taste.

Japanese chicken udon being picked up with a pair of chopsticks, top down picture.


Step 1 Prepare Dashi base, bring to a boil and then add in cubed chicken, soy sauce, sweetener, Japanese sake, and salt. Cook the soup for 3-5 minutes until the chicken is cooked through.

Chicken udon in a pot.

🧂 Adjusting Flavor Pro Tip

To fine-tune the flavor of the broth, simply use Salt to taste and refrain from adding extra soy sauce beyond the specified amount.

Step 2 Prepare noodles of choice as instructed on package and combine it with the soup.

Udon noodles in a bowl.

Step 3 Top with green onions, sprinkle of togarashi chili pepper and serve.

Chicken udon served in a bowl.

🍜 Leftover Recipe Notes

When it comes to udon leftovers, they don’t get soggy like ramen noodles. You can store them and enjoy later, but for the best quality, Consume Within 24 Hours.

Pairing Recommendations

To complement this Chicken Udon recipe, consider serving it with side vegetable dishes like Garlic Truffle Edamame or Cucumber Salad. If you’re craving something heartier, go for Japanese Fried Chicken. For a refreshing drink, opt for Mugicha, or barley tea.

Japanese chicken udon being picked up with a pair of chopsticks.

Frequently Asked Questions

What is the difference between udon and ramen noodles?

The difference between udon and ramen noodles is in their texture and thickness. Ramen noodles are thin, firm, and made from wheat flour, while udon noodles are thick, soft, and chewy, also made from wheat flour. Udon noodles have a more substantial and doughy consistency, providing a heartier bite and tend to be more filling than the thinner ramen noodles.

Are there any tips for ensuring the udon noodles are perfectly cooked?

Cooking udon noodles to perfection is quite straightforward, just boil them in water for 3-5 minutes and taste to check doneness.

What should I do if my broth is too salty?

If the broth becomes too salty, you can dilute it by adding more dashi until it reaches the desired taste.

Can I prepare the dashi broth in advance and store it for later use?

Absolutely, you can prepare dashi broth in advance and store it for later use. Dashi broth holds up well in the fridge or freezer. Making batches and freezing them for future recipes is a convenient way to save time.

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Watch How To Make It

Chicken Udon

Come savor the essence of Japan with my Chicken Udon Recipe. Experience the delight of a quick and satisfying meal, brimming with umami flavors and authenticity.
5 from 6 votes
Course: Soup
Cuisine: Japanese
Keyword: chicken udon recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 265kcal


  • 6 oz Chicken Thigh
  • 2 cups Dashi
  • 1 tsp Soy Sauce
  • 1 tsp Japanese Sake
  • 1 tsp Sweetener your preferred sweetener
  • 1/8 tsp Salt to taste
  • 1 stalk Green Onion
  • 8 oz Noodles use shirataki noodles for low carb
  • 1/8 tsp Togarashi optional to taste


  • Gather all the ingredients.
    Ingredients for chicken udon.
  • Make 2 cups of Dashi in a stove top pot.
    Dashi in a pot.
  • In the meantime, slice green onion.
    Sliced green onions.
  • Cut chicken into 1/2 x 1/2 inch blocks.
    Sliced green onions.
  • Bring Dashi to a boil on high heat. Once boiling, reduce heat to medium-low, add chicken into stovetop pot followed by Soy Sauce, sweetener, Japanese sake and salt. Cover and cook for 3-5 minutes until chicken is cooked through. Once chicken is cooked, taste and adjust with salt to preference.
    Chicken udon in a pot.
  • Prepare noodles by following boiling instructions on the package. If using shirataki noodles, strain prepacked liquid and wash noodles under cold water.
    Udon noodles in a bowl.
  • Add noodles into the soup and transfer to serving bowl, top with green onions and sprinkle of optional Togarashi.
    Chicken udon served in a bowl.


Calories: 265kcal | Carbohydrates: 5g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1158mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
*Values Based Per Serving
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