Oyako Udon (Chicken and Egg Udon Soup)
Enjoy the classic flavours of Oyako Udon with this simple recipe that combines tender udon noodles, chicken, and a rich egg broth. Quick, easy…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Stove
- Spoon
- Ladle
- Serving bowl
- Fork
Ingredients
- 2 bundles Hakubaku Organic Udon Noodles
- 200g boneless skin-on chicken thigh (cut into 2.5cm cubes)
- ⅛ tsp salt
- Dash of pepper
- 1 tbsp cooking oil
- 600ml dashi stock
- 1 tsp salt
- 1 tsp Japanese light soy sauce
- 1 tsp mirin
- 1 tsp ginger paste/grated ginger
- 40g leek (sliced)
- 2 eggs (beaten)
- Slurry (1 tbsp potato starch + 1 tbsp water)
- Chopped spring onions
- Shichimi Togarashi (optional)
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