Udon with Chicken and Scallions (Tori Nanba Udon)

Name: Udon with Chicken and Scallions (Tori Nanba Udon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups dashi; 2 teaspoons salt; 3 tablespoons each: dark soy sauce and light soy sauce; 2 tablespoons sugar; 2 tablespoons mirin; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 6 green onions, cut into 2-inch lengths and halved lengthwise; 6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife; 1/4 head Napa cabbage cut into 1-inch squares; 1 pound fresh, refrigerated or frozen udon noodles

Servings: persons

1
In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin.
2
Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces.
3
Simmer until the chicken is tender, about 10 minutes, skimming any foam.
4
Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
5
Meanwhile, bring a large pot of unsalted water to a rapid boil.
6
Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes.
7
Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch.
8
Serve immediately, placing noodles in individual warm, deep bowls.
9
Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles.
10
Serve immediately.

736

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups dashi, 2 teaspoons salt, 3 tablespoons each: dark soy sauce and light soy sauce, 2 tablespoons sugar, and more.

Yes, Udon with Chicken and Scallions (Tori Nanba Udon) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!