Chicken vegetable udon soup

3 - 4
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Udon noodles are Japanese wheat noodles. If you can’t find them, you can use soba noodles, rice noodles, or even spaghetti in this recipe. Sake, a rice wine, is the key to the broth’s umami and sweet flavor. For the best results, choose a sake that you’d also enjoy drinking. Store any leftover sake in the refrigerator for up to 2 weeks. Plan to use it in marinades or pan sauces. Adding the fresh veggies at the at the end of cooking gives them a delicious, crisp-tender texture. Serve with steamed snow peas, long beans or shelled edamame for an easy side item.


Canola oil

1 tsp

Minced ginger

1 Tbsp, peeled

Garlic clove(s)

1 medium clove(s), minced

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch strips

Canned chicken broth

32 oz, (4 cups)


3 Tbsp

Soy sauce

2 Tbsp

Fresh shiitake mushroom

1 cup(s), stems removed and caps sliced

Uncooked scallion(s)

6 medium, chopped

Uncooked carrot(s)

1 medium, thinly sliced on diagonal

Uncooked udon noodles

4 oz, cooked according to package directions and drained


¼ cup(s), lightly packed


  1. 1 Heat oil in large saucepan over medium-high heat. Add ginger and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add chicken, stirring to coat. Stir in broth, sake, and soy sauce; bring to simmer.
  2. 2 Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 10 minutes. Add mushrooms, scallions, and carrot. Simmer, covered, until vegetables are tender, about 5 minutes longer. Stir in noodles and cilantro.
  3. Serving size: 1 generous cup