Easy Chicken Udon with Wasabi
This easy chicken udon with wasabi is a noodle recipe that is a celebration of bright, ultra-savory, and nose-tingling flavors. Want to know the differences between real wasabi vs fake? Read on!
Print
Pin
Share on Facebook
Servings: 4
Calories: 761kcal
Ingredients
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 2 tablespoons soy sauce
- 1 teaspoon dashi granules; omit if you can't find it
- 2 shallots (peeled and diced)
- 5 ounces shiitake mushrooms (stems discarded and caps thinly sliced)
- 8 cups water or chicken stock
- 16 ounces fresh, frozen, or dry udon
- 1 tablespoon freshly grated wasabi or use prepared paste
- 4 tablespoons neutral oil
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon dashi granules; omit if you can't find it
- 1 teaspoon sesame oil
- 1 tablespoon yuzu miso
- 5 ounces baby kale
- Salt and pepper to taste
For serving:
- Sliced scallions
- Microgreens (optional)
- Sesame seeds
Instructions
Prepare the broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the ground chicken and cook, breaking it up with a spoon, for 15 minutes until cooked through and well-browned. Pour in the soy sauce and 1 teaspoon dashi granules and toss to combine. Remove the chicken from the pot and transfer it to a bowl.
- Leave the pot on medium heat and add diced shallot. Sauté for 5 minutes before adding the sliced shiitake mushrooms. Cook the mushrooms for 8–10 minutes until lightly browned. Season lightly with salt and pepper.
Simmer the broth:
- Pour the water or chicken stock into the pot and gently scrape up anything stuck to the bottom. Return the chicken to the broth and bring to a boil. Reduce heat and simmer for 30 minutes.
Cook the noodles:
- While the broth simmers, bring a large pot of water to a boil. Add the udon and then drain them. Divide the noodles between bowls.
Prepare the wasabi oil:
- Place the grated wasabi or prepared wasabi paste into a food processor. Add the 4 tablespoons of neutral oil and then blend until completely smooth. Add a sprinkle of sea salt and transfer it to a bowl.
Finish the udon broth:
- Whisk the mirin, soy sauce, dashi granules, and sesame oil in a bowl. Add the yuzu miso. Scoop out one cup of hot broth from the pot. Continue to whisk together until the miso is completely melted into the liquid. Pour the mixture into the pot.
- Add the baby kale and cook for 5 minutes until wilted. Taste and season the broth to your preferences. Turn off the heat.
To serve:
- Ladle the hot broth over cooked udon noodles. Garnish with scallions, microgreens, and sesame seeds. Drizzle each bowl with a teaspoon of wasabi oil. Enjoy!
Nutrition
Calories: 761kcal | Carbohydrates: 85g | Protein: 40g | Fat: 31g | Sodium: 2504mg | Fiber: 8g | Sugar: 14g | Vitamin C: 1mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!