Easy Chicken Dashi Udon Soup

This comforting udon soup brings together a rich umami broth, juicy pan-seared chicken, soft tofu, tender spinach, and a perfectly marinated egg. It’s simple to make, deeply satisfying, and tastes like something straight out of a Japanese noodle shop.

Ingredients (2 servings)

For the broth

• 600–700 ml chicken broth
• 1–2 teaspoons dashi granules (or 1 tablespoon liquid dashi)

Toppings

• 1 chicken thigh or breast, sliced
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• 1 teaspoon sesame oil (optional)
• Sesame seeds
• 1 marinated egg (ajitsuke tamago), halved
• 1 cup baby spinach
• 200 g udon noodles (fresh or frozen)
• 100–150 g silky tofu, cubed
• Chili oil

Optional extras

• Green onions
• Nori strips
• Shichimi togarashi
• A splash of mirin or soy sauce to adjust the broth

Instructions

1. Cook the chicken

1. Heat a pan over medium-high heat and add a little oil.
2. Place the chicken slices in the pan and season with salt and pepper (or soy sauce + sesame oil).
3. Sear for 3–4 minutes per side until golden and fully cooked.
4. Remove from the pan and set aside.

2. Prepare the broth

1. Bring the chicken broth to a gentle simmer in a pot.
2. Stir in the dashi until dissolved.
3. Taste and adjust seasoning with soy sauce or mirin if desired.
4. Cook the udon according to package instructions (fresh udon usually needs 1–2 minutes).

3. Prep the toppings

• Slice the marinated egg.
• Cube the tofu.
• Rinse the spinach.
• Lightly toast sesame seeds in a dry pan (optional but aromatic).

4. Assemble the bowls

1. Divide the cooked udon between two bowls.
2. Pour the hot broth over the noodles.
3. Arrange the toppings neatly:
   • pan-seared chicken
   • tofu cubes
   • spinach
   • marinated egg
   • sesame seeds
4. Finish with a drizzle of chili oil.

5. Serve

Serve immediately while hot for maximum comfort and flavor.

Tips & Variations

• Add shiitake or enoki mushrooms for extra umami.
• Swap chicken for shrimp or crispy tofu.
• For a vegetarian version, use vegetable broth and skip the chicken.
• Replace udon with ramen or soba if preferred.