Chicken Udon Noodle Soup
This chicken udon noodle soup makes a balanced meal with chicken, udon, ramen egg, mushrooms, fish cake and spinach all in the bowl. Much as we love hotpot, we skip them on weekdays because it takes longer to prepare and eat … so this chicken udon noodle soup arises as a “I-cook-the-hotpot-for-you” one-dish meal.
When cooked and served in a claypot (nabe) as shown, this dish is also known as nabeyaki udon (鍋焼きうどん). I cooked the udon separately then served it in the claypot, since I like springy noodles with a bite. If you love soft udon, just cook and serve this dish directly in the claypot.
I used skinless and boneless chicken fillet (can be thigh or breast) from the supermarket. Just cut them to bite-sized chunks, marinate with a bit of mirin and soy sauce and they are ready to cook. This is a really fast meal!
My personal bowl comes with extra runny ramen eggs. I prepare the ramen eggs 1-2 days in advance, and keep them chilled in the fridge, soaked in the sauce. This saves a lot of time to make dinner on weekday nights. Check out ramen eggs recipe here.