A Hug in a Bowl: Udon Noodle Soup with Chicken and Shrimp

There are some dishes that just feel like home, no matter where you are in the world. For me, that dish is a steaming, aromatic bowl of udon noodle soup. I still remember my first encounter with it, a blustery autumn evening spent in a tiny Tokyo eatery, the air thick with the comforting scent of broth and simmering ingredients. The udon noodles, delightfully chewy, clung to the savory broth, while tender morsels of chicken and succulent shrimp provided a satisfying contrast in texture and flavor. It was more than just a meal; it was a moment of pure, unadulterated comfort, a culinary embrace that has stayed with me ever since. This recipe, I’m thrilled to say, captures that very essence, bringing that same warmth and deliciousness right into your own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6
• Yield: 6 bowls of soup
• Dietary Type: Soup, Asian-inspired

Ingredients

This vibrant soup comes together with a thoughtfully curated list of ingredients, each contributing to its balanced and deeply satisfying flavor profile.

• For the Soup Base:
  • 6 cups chicken stock (or beef stock for a deeper flavor)
  • 2 tablespoons soy sauce
• For the Protein & Aromatics:
  • 4 ounces chicken breasts, boneless and skinless, diced into bite-sized pieces (approximately 1 breast)
  • 2 teaspoons gingerroot, freshly minced
  • 2 teaspoons garlic, freshly minced
  • 4 ounces shrimp, peeled and deveined, chopped into bite-sized pieces
• For the Noodles & Vegetables:
  • 6 ounces udon noodles, fresh (pre-cooked or frozen will also work, adjust cooking time accordingly)
  • 2 cups bok choy, sliced (both the white stems and green leaves)
  • ½ cup snow peas, sliced
  • 1 cup bean sprouts
  • 2 large green onions, chopped (white and green parts separated)
• For Garnish:
  • 2 teaspoons sesame oil
  • 3 tablespoons parsley, freshly chopped

Equipment Needed

A few key pieces of equipment will make preparing this delightful soup a breeze.

• Large wok or large saucepan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Serving bowls

Instructions

The beauty of this udon noodle soup lies in its straightforward preparation. Each step is designed to build layers of flavor and texture efficiently, allowing you to enjoy a nourishing meal without a lengthy commitment.

1. Sear the Chicken: In a large wok or a large saucepan that has been sprayed with cooking spray, cook the diced chicken breasts over medium-high heat. Stir and cook for approximately 4 minutes, or until the chicken is just barely cooked through. It will finish cooking in the broth later.
2. Infuse with Aromatics: Add the minced gingerroot and minced garlic to the wok with the chicken. Cook for 1 more minute, stirring constantly, until fragrant. Be careful not to burn the garlic. Once fragrant, set the chicken and aromatics aside.
3. Build the Broth: In a separate large saucepan, bring the chicken stock and soy sauce to a rolling boil over medium-high heat.
4. Cook the Udon Noodles: Once the broth is boiling, add the fresh udon noodles. Return the broth to a boil, then reduce the heat to medium-high. Cook for 4 minutes, or until the noodles are tender and delightfully chewy.
5. Add Vegetables and Shrimp: Add the sliced bok choy, sliced snow peas, and chopped shrimp to the simmering broth. Cook for 2 minutes, or until the shrimp turn pink and opaque and the snow peas are tender-crisp.
6. Incorporate Remaining Ingredients: Gently stir in the reserved cooked chicken and aromatics, the bean sprouts, and the chopped white parts of the green onions. Cook just until heated through. This will take about 1 to 2 minutes, allowing the bean sprouts to wilt slightly while retaining their fresh crunch.
7. Serve and Garnish: Ladle the hot soup into individual serving bowls. Drizzle each bowl with sesame oil and sprinkle generously with the chopped parsley and the green parts of the green onions. Serve immediately and savor every comforting spoonful.

Expert Tips & Tricks

To elevate your udon noodle soup experience, consider these professional insights:

• Noodle Perfection: Fresh udon noodles are wonderful for their chewiness, but if you’re using pre-cooked or frozen, be sure to follow the package instructions for cooking time. Overcooked udon can become mushy, so a quick dip is usually all they need once the broth is simmering.
• Broth is Key: The quality of your chicken stock will significantly impact the final flavor. Opt for a good quality store-bought stock or, even better, homemade for a richer, more nuanced taste.
• Don’t Overcook the Shrimp: Shrimp cook very quickly. Adding them in the final moments of cooking ensures they remain tender and succulent, rather than becoming rubbery.
• Bean Sprout Crunch: For maximum freshness and a delightful crunch, add the bean sprouts right at the end of cooking. They will wilt slightly from the heat of the broth but should still retain a pleasant crispness.
• Mise en Place: With a soup that cooks this quickly, having all your ingredients prepped and ready to go (mise en place) is crucial. Dice your chicken, mince your aromatics, slice your vegetables, and chop your garnishes before you start cooking. This ensures a smooth and stress-free cooking process.

Serving & Storage Suggestions

This udon noodle soup is a complete meal in itself, but it pairs beautifully with a simple side of steamed edamame or a light cucumber salad. For serving, ensure the bowls are warm to keep the soup piping hot. The garnishes of sesame oil, fresh parsley, and green onions are not just for show; they add a final layer of aroma and freshness that is integral to the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It’s important to note that the noodles may absorb more liquid and soften upon refrigeration. To reheat, gently warm the soup on the stovetop over low heat, adding a splash of water or extra stock if it has become too thick. Avoid reheating in the microwave if possible, as it can sometimes make the noodles gummy. It’s best to reheat only what you intend to consume immediately.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	273 kcal	14%
Total Fat	7 g	9%
Saturated Fat	2 g	10%
Cholesterol	56 mg	19%
Sodium	1276 mg	55%
Total Carbohydrate	33 g	12%
Dietary Fiber	2 g	7%
Sugars	5 g	10%
Protein	19 g	38%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

This versatile soup is a wonderful canvas for personalization.

• Vegetarian/Vegan Option: For a completely plant-based rendition, substitute the chicken stock with a rich vegetable broth and omit the chicken and shrimp. You can add extra firm tofu, pan-fried or baked, for protein.
• Spicy Kick: For those who enjoy a bit of heat, add a pinch of red pepper flakes to the broth or a swirl of sriracha upon serving.
• Other Vegetables: Feel free to incorporate other quick-cooking vegetables such as sliced mushrooms, baby corn, or broccoli florets. Ensure they are added in time to cook through but maintain a pleasant texture.
• Different Noodles: While udon is traditional, you could experiment with other noodle types like ramen noodles or even soba noodles, adjusting cooking times as needed.

FAQs

Q: Can I make this soup ahead of time?
A: While the broth and cooked ingredients can be stored, it’s best to add the fresh udon noodles and bean sprouts just before serving to maintain their optimal texture.

Q: My udon noodles are clumping together. What did I do wrong?
A: Udon noodles can sometimes stick. Ensure you’re stirring them in boiling liquid and giving them a gentle stir as they cook to prevent clumping.

Q: How can I make the broth richer?
A: Using a high-quality chicken stock is key. You could also add a splash of mirin or a small piece of kombu (sea kelp) to the broth while it simmers for added umami.

Q: Is it okay to use dried udon noodles?
A: Yes, you can use dried udon noodles. Refer to the package instructions for the correct cooking time, as it will likely be longer than fresh udon.

Q: What kind of soy sauce is best?
A: A good quality low-sodium soy sauce is recommended to control the saltiness, allowing the other flavors to shine.

This Udon Noodle Soup with Chicken and Shrimp is more than just a recipe; it’s an invitation to create a moment of warmth and connection. It’s the kind of dish that comforts the soul on a chilly evening, nourishes the body with wholesome ingredients, and satisfies the palate with its harmonious blend of savory, aromatic, and texturally pleasing elements. Gather your loved ones, perhaps with a cup of warm green tea or a crisp sake, and share in the simple pleasure of a truly delicious and soul-satisfying meal.