Kid-Friendly Udon Noodle Soup
Recipe type: Soup
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from my friend Erika
  • 1 bunch of spinach leaves, washed and trimmed
  • 4 individual-sized packages of fresh Udon noodles, refrigerated or frozen
  • 4 cups dashi broth (see recipe above)
  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons soy sauce
  • 4 chicken thighs, about 1 pound, cut into chunks, seasoned lightly with salt and pepper (or substitute firm tofu)
  • 2 carrots, thinly sliced
  • 4 shitake mushrooms, sliced
  • 2 scallions, sliced
  1. In a medium-sized pot boil salted water, and cook spinach for about 3 minutes until just tender. Drain and set aside.
  2. In a medium-sized pot boil salted water and cook Udon noodles for 7 minutes or follow package instructions. Drain and run under hot water to rinse away excess starch. Divide the noodles and spinach into 4 bowls and set aside.
  3. Pour dashi broth into a medium-sized pot. Add mirin and soy sauce, and stir. Bring to a boil.
  4. Add the raw chicken and reduce to a simmer. Set a timer for 10 minutes. Skim any foam off the top. Add the carrots and mushrooms and cook for 10 minutes more.
  5. Check that everything in the soup pot is cook through and warm. Divide the soup pot contents into the 4 bowls and pour over the noodles. Sprinkle the scallions on top. Serve immediately.
Recipe by Dana's Table at