Chicken Udon

Chicken Udon
2.7 from 3 ratings
Whether you're battling the weather or simply feel like staying in, Haru's chicken udon will keep you toasty-warm and out of the gritty snow. This quick recipe by New York City's favorite sushi and sake spot feeds up to four and all ingredients can be purchased for $20 at your local grocer. Click here to see 15 Easy Chicken Dinner Recipes.
  • 5 1/2 cup low-sodium chicken stock
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon mirin
  • 8 ounce boneless chicken breast, cut into slivers
  • 4 medium-sized shiitake mushrooms, sliced
  • one 9-ounce package dried or frozen udon noodles
  • 4 handfuls of baby or regular spinach, stemmed
  • 1 tablespoon hot sesame oil
  • 2 scallions, julienned into 2-inch pieces, for garnish
  1. In a medium-sized saucepan, combine the stock, soy sauce, and mirin and bring to a boil over high heat. Reduce the heat to a simmer and add the chicken and shiitake mushrooms. Simmer until chicken is cooked through, for 4-5 minutes.
  2. Meanwhile, bring a medium-sized pot of water to a boil. Add the noodles and cook according to the package directions. Drain and split evenly among 4 bowls.
  3. Add the hot broth, chicken, mushrooms, and spinach to each bowl. Add the sesame oil and garnish with scallions. Serve immediately.