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Asian chicken soup with udon noodles

Asian chicken soup with udon noodles

A quick, flavorful soup that combines an aromatic chicken broth with udon noodles, tender chicken breasts, boiled eggs, and a fresh touch of spring garlic and lime, plus a sweet and salty base of soy sauce. Ideal for a comforting, easy lunch.

  • Servings: 2
  • Cook: 25 min

Ingredients

  • 4 g chicken bouillon powder
  • 2 chicken breast
  • 300 grams udon noodle
  • 1 unit spring garlic
  • 20 ml soy sauce
  • 30 ml sweet soy sauce
  • 0.5 unit ginger, grated
  • 0.5 unit lime, juiced
  • 1 g chili flake
  • 2 units egg
  • 1 clove garlic, grated
  • 800 milliliters water
  • 0.74 g smoked paprika
  • 0.34 g garlic powder
  • 0.26 g onion powder
  • 0.1 g ground cayenne pepper
  • 0.05 g oregano
  • 0.05 g dried thyme
  • 0.13 g black pepper
  • 0.33 g salt

Instructions

  1. Season the chicken breasts by patting them dry with paper towels and placing them in a bowl. Add the Cajun spice mix, season with salt and pepper to taste, and mix well. In a large pot, heat a drizzle of oil over medium heat, add the chicken, and cook for 3-4 minutes on each side until fully cooked through. Remove and set aside.
  2. In a saucepan, cover the eggs with cold water (amount according to ingredients) and add a pinch of salt. Bring to a boil with the lid on and cook for 11-12 minutes. Remove the eggs and transfer them to cold water.
  3. Slice the spring garlic into 0.5 cm thin rounds and set aside. Peel and grate the garlic. Grate half of the reserved ginger.
  4. In the same pot used for the chicken, add a drizzle of oil and a bit of butter along with the grated garlic and grated ginger. Heat over medium heat for 1-2 minutes until browned. Stir in the soy sauce, sweet soy sauce, chicken bouillon powder, and water. Cover with a lid and bring to a boil.
  5. Once the broth is boiling, add the udon noodles and cook, stirring for 1-2 minutes until tender. Meanwhile, peel the cooked eggs and cut them in half. Cut the reserved chicken into 2 cm strips. Taste the soup and adjust salt and pepper if needed.
  6. Serve the soup in deep bowls. Arrange the chicken strips and egg halves. Add the lime juice, sliced spring garlic, and sprinkle chili flakes to taste.

Nutrition (per serving)

  • Calories: 559 kcal
  • Protein: 49 g
  • Carbohydrates: 43 g
  • Fat: 12 g
  • Fiber: 3 g