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An Asian soup to slurp and twirl

Scallion Ginger Chicken with Udon


  • 1 pound boneless skinless chicken breasts cut into bite-size 1/4 inch slices
  • 3 1/2 tablespoons soy sauce (get the good stuff… naturally brewed, preferably organic)
  • 1 1/2 tablespoons rice wine or sake (in a pinch, unseasoned rice wine vinegar or sherry will work)
  • 1 tablespoon peeled, finely grated ginger
  • 1/2 pound udon noodles, cooked per package instructions (don’t use any flavor packets if they are included) and set aside in a bowl
  • 6 cups chicken broth
  • 1/4 cup mirin (sweetened rice wine)
  • 3 tablespoons soy sauce
  • 1 cup thinly sliced scallions on the diagonal into 3/4 inch lengths
  • 1/4 cup of chopped fresh cilantro leaves
  • Optional: toasted sesame oil for drizzling


  1. In a bowl, combine the chicken with the soy, rice wine, and ginger mixture. Toss to coat.
  2. In a Dutch oven or soup pot, combine the broth, mirin and soy sauce and bring to a simmer over medium high heat. Add the chicken and its marinade and cook until the chicken is cooked through and tender (do not overcook). If any impurities rise to the top of the broth, simply skim and discard.
  3. Add the scallions and simmer for another minute.
  4. Spoon noodles into serving bowls. Ladle chicken and scallion soup mixture on top of noodles.
  5. Garnish with chopped cilantro leaves.

Optional: drizzle with just a touch of toasted sesame oil

4 hearty servings

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