Udon is one of my favorite Japanese meals. To me, it's the ultimate comfort food. There is something so hearty about the thick noodles in the savory broth. While this dish is not gluten-free or paleo approved, this recipe includes a lot more vegetables than a traditional Japanese restaurant would serve, so it's loaded with nutrients. I make this dish at least twice a month and always have friends over to enjoy it since it makes a ton of food- it does not disappoint!
Prep Time: 15 minutes Cook Time: 35 Minutes
Ingredients (serves 8)
- 4 chicken thighs
- 2 tbsp of sesame oil
- Salt & Pepper
- 1 tsp powdered ginger
- 1 cup Dashi (a flavorful broth made with kombu and bonito flakes - this is essential in Japanese cooking)
- 15 cups of water
- 1/2 cup of Mirin (It's a Japanese sweet rice wine)
- 1/2 cup of Soy Sauce
- 4 carrots
- 1 red onion
- 1/2 broccoli stalk
- Shitake Mushrooms
- 1 bag of Bok Choy
- 2 packets of frozen Udon noodles (you can get these at a local Asian market)
- Chop the onion, carrots, broccoli, garlic, bok choy and mushrooms. Set aside.
- In a large pan, heat sesame oil over medium heat. Season chicken thighs with salt, pepper and powdered ginger.
- Cook the chicken for 8 minutes (~4 minutes each side). The chicken should be almost entirely cooked through.
- Dice the chicken into smaller, bite-size pieces.
- In a large pot, heat water, Dashi, Mirin and soy sauce.
- Cover the water and bring to a boil (~8 minutes), add the veggies and stir.
- Let the veggies cook for about 10 minutes and reduce heat to low.
- Add the chicken and Bok Choy and let cook for an additional 5 minutes.
- Bring the broth back to a boil and add in the frozen udon noodles.
- Let cook for 3 minutes.