Udon Noodle Soup with Grilled Chicken Breasts

udon noodle soup

Serves: 4

Prep time: 25 minutes

Ginger for udon noodle soup


  • 3 boneless chicken breasts, pounded to be thin
  • 2 quarts of your favorite chicken stock (I use Knorr bouillon cubes, one cube per cup of water)
  • 1 tablespoon fresh grated ginger
  • juice of ½ lemon, plus 1 teaspoon lemon zest
  • 2 tablespoons lemongrass, finely chopped
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 8-ounce container of udon noodles
  • 1 cup fresh sugar snap peas
  • 1 cup fresh spinach
  • 2 scallions, finely chopped
  • pinch of cayenne pepper to taste
  • white and black sesame seeds for garnish
  • 1/4 cup of chopped cilantro


  1. Grill boneless chicken breasts until cooked through on a grill that has been sprayed with cooking spray, allowing the edges to brown. Set aside.
    Grilled Chicken udon noodle soup
  2. Fill large soup pot with chicken stock and add ginger, lemon juice, lemon grass, sesame oil, and soy sauce and cook at medium heat for 20 minutes.
    udon noodle soup broth
  3. In a separate pot, bring several quarts of water to a boil and cook udon noodles until tender – about five minutes.
  4. Lift enough udon noodles for one serving into a bowl. Pour in the hot soup over it, and add peas, spinach, scallions, cilantro and sesame seeds.
    The Citrus
    Cilantro and Celery
  5. Add a pinch of cayenne and correct seasoning (adding more cayenne if you like it hot).
    udon noodle soup in bowl

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