Chicken and Mushroom Udon Soup

This chicken and mushroom udon soup is made with a rich but relatively quick homemade stock and lots of mushrooms.

4.75 from 4 votes

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Prep Time: 15

Cook Time: 45

Inactive Time:: 1

Total Time: 2

Servings:

Calories: 544kcal

2 tablespoon neutral oil divided
2 pounds bone-in skin-on chicken thighs
1 pound bone-in skin-on chicken breasts
6- inch piece of lemongrass tough outer layers removed and stalk smashed lightly with the back of a knife
1 large yellow onion skin left on, quartered
1 head of garlic halved crosswise
6 ounces shiitake mushrooms stems reserved and caps thinly sliced
10 cups water
6 ounces cremini mushrooms trimmed and thinly sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
4 scallions thinly sliced, white and green parts separated
Salt and pepper to taste

Heat 1 tablespoon oil a large stockpot over medium-high heat. Cook the chicken, skin-side down and in batches, for 5 minutes per side. Transfer to a plate.
Add the lemongrass , onion,and garlic, cut-side down, and cook without moving for 5 minutes until the garlic turns golden brown. Flip the garlic so it doesn't burn and continue to cook the onions, cut-side down, for an additional 2–3 minutes until the onion starts to char.

Add the shiitake stems and chicken back to the pot, cover with 10 cups of water, and season liberally with salt and pepper. Bring to a boil and then reduce heat to a hard simmer (not quite boiling, but not as low as a simmer). Hard simmer, uncovered, for 45 minutes to 1 hour or until the stock has reduced by half and the chicken is very tender. Occasionally skim any foam or scum from the top of the stock as it cooks.

Remove the chicken from the pot and transfer to a bowl to cool. Strain the broth into a bowl through a fine mesh sieve. Discard the solids and wipe out the pot. Return it to the stovetop.
Once the chicken is cool enough to handle, pick the meat from the bones and shred into bite-sized pieces. Discard the skin and bones.

Heat the remaining 1 tablespoon neutral oil in the pot over medium-high heat. Add the sliced shiitake caps and sliced cremini mushrooms and cook for 8–10 minutes. Add the chicken and season with salt and pepper. Pour in the prepared stock, soy sauce, sesame oil, and white parts of the scallions. Add enough water to cover the chicken and mushrooms, as needed. You may need an additional 2–3 cups water. Taste and season it to your preferences. Simmer for 15 minutes.

In a bowl, whisk together all of the ingredients for the black sesame topping. Taste and adjust to your preferences.

Bring a pot of water to a boil and cook the noodles according to package instructions. Drain, rinse, and divide between 4 bowls.

Ladle the broth over the cooked udon. Garnish with the sweet and spicy sesame paste, minced scallion greens, and sesame seeds. Enjoy!

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