This Chicken Udon Noodle Soup recipe features oodles of udon noodles, tender poached chicken breast and tender-crisp snap peas in a silky, smooth, gingery miso broth. Super flavorful and comforting, this udon chicken is proof that healthy meals don't have to be boring or bland!
Optional for Garnish: Fresh Cilantro, Sliced Red Chili Peppers (or Crushed Red Pepper Flakes), Sesame Seeds
Instructions
Poach the chicken: To a large pot big enough to hold the chicken breasts in a single layer, add the stock, ¼ cup of miso, ginger, scallions and 1 teaspoon of salt. Whisk to combine and then place the pot on the stove over high heat. Bring the mixture to a boil. Then, add the chicken and reduce the heat to maintain a gentle simmer (around medium low heat). Cover the pot and poach, turning the chicken over half way through cooking, for a total of 15-20 minutes, or until the chicken is cooked through. (SEE NOTES)
Slightly cool, then slice chicken: Use a large slotted spoon to remove the chicken from the pan, reserving the miso stock, and allow the chicken to rest before slicing crosswise into ½’’ pieces.
Cook the peas: Return the miso stock to medium-high heat and add the snow peas to the pot. Cook for 2-3 minutes, or until they're tender-crisp. Use a slotted spoon to remove the peas to a serving bowl and immediately season them with salt. Next, add the noodles: Add the noodles to the pot and cook for 2-4 minutes, or until the udon noodles separate from each other. Use a slotted spoon to remove the noodles from the pot and transfer them to the serving bowl with the peas. Toss the noodles and peas together. Set aside.Then, strain the miso stock through a fine-mesh sieve, discarding the solids. Set the miso soup broth aside.
While the chicken is poaching, make the finishing sauce: In a small bowl, combine the remaining 1 tablespoon of miso with all the ingredients for the dressing and whisk until smooth. Taste and adjust for seasoning with salt and pepper. Gently toss the sliced chicken with half of the dressing.
Assemble: Divide noodles and peas among serving bowls. Then, ladle the strained miso stock over the noodles and place the chicken over the top.
Serve: Garnish with cilantro, scallions, sliced chili peppers and sesame seeds. Drizzle with remaining dressing and enjoy!
Notes
Chicken Cooking Time: The total amount of time the chicken takes to poach depends on the thickness of your chicken breast. For quicker cooking, lightly pound your chicken breasts to an even 1-inch thickness before poaching.
Substitution: You can use skinless, boneless chicken thighs instead; however, you will need to cook thighs for slightly longer. To test for doneness, insert a instant read thermometer into the thickest part of the breast. Chicken is done when it reaches an internal temperature of 165-degrees.
Miso: This recipe utilizes white miso paste, which I have also seen as labeled “sweet miso” or “shiro miso”. You should be able to find miso paste in the Asian, or ethnic isle of most major grocery stores.
Oil: Make sure you use a neutral flavored oil in the miso sauce. Vegetable, grapeseed, corn or canola oil are all fine. If you use a flavored, or scented oil such as olive oil, it will overpower the other ingredients.
Garnishes: I garnished my bowls with scallion curls, but thinly sliced scallions are wonderful too. If you want to go the extra mile, scallion curls are really easy to make. Simply cut the green part of the scallion into 4-5’’ pieces, then slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.