Lemon Chicken Udon Noodle Soup

A refreshing, one-pot Japanese-style udon soup. Tender chicken and chewy noodles in a delicate kombu dashi broth, brightened with a hint of fresh lemon.

Ingredients

• 500 ml kombu dashi broth
• 500 ml water
• 200 g chicken thigh, sliced
• 200 g udon noodles
• 100 g baby bok choy
• 2 tbsp soy sauce
• 1 yellow lemon
• 2 stalks green onions, chopped

Instructions

1. 1Prepare the soup base

   

   Pour the kombu dashi broth and water into a white ceramic pot set over the stove. Bring the liquid to a gentle boil to create a flavorful and sweet foundation for the one-pot meal.

   Tip: Using a kombu dashi base provides a clean, umami-rich flavor that perfectly complements the vegetables and chicken.
2. 2Add baby bok choy

   

   Add the chopped baby bok choy into the simmering broth in the pot. Cover the pot with its lid to allow the vegetables to soften and infuse their sweetness into the soup base.

   Tip: Cooking the bok choy early helps sweeten the broth, which is key to a balanced one-pot meal.
3. 3Add chicken thighs

   

   Incorporate the raw chicken thigh pieces into the pot, adding them to the softened baby bok choy. The tender chicken will cook quickly in the flavorful, simmering broth.

   Tip: Using chicken thighs ensures the meat stays juicy and tender throughout the quick cooking process.
4. 4Season the broth

   

   Season the broth by adding two tablespoons of soy sauce into the pot. This adds a necessary depth of savory flavor to complement the kombu dashi and chicken.

   Tip: Adjust the soy sauce amount to taste, ensuring the broth is well-seasoned without becoming too salty.
5. 5Cook the udon noodles

   

   Place the udon noodles into the pot, submerging them in the broth to cook alongside the chicken and vegetables until they are perfectly chewy and tender.

   Tip: Udon noodles cook very quickly, so add them towards the end to keep them from becoming overcooked.
6. 6Garnish and serve

   

   Finish the dish by sprinkling fresh chopped green onions over the cooked udon and chicken. The freshness of the scallions provides a vibrant, aromatic final touch before serving.

   Tip: Adding fresh herbs like green onions just before serving keeps their color bright and flavor sharp.
7. 7Add lemon slices

   

   Place thin slices of fresh yellow lemon on top of the cooked udon and chicken. The lemon adds a bright, refreshing aroma that complements the dashi broth perfectly.

   Tip: Be sure to add the lemon slices just before turning off the heat to infuse the fragrance without causing bitterness from the rind.
8. 8Finish with lemon juice

   

   Before removing the pot from the heat, squeeze fresh lemon juice directly into the broth. This final touch balances the flavors and ensures a refreshing, clean taste.

   Tip: Remove the lemon slices immediately after squeezing to ensure the soup remains fresh without becoming bitter.

Storage & Reheating

Burn It Off

Frequently Asked Questions