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Chicken Udon Soup with Bok Choy Recipe

Chicken Udon Soup with Bok Choy Recipe

Photos of Chicken Udon Soup with Bok Choy Recipe

How To Make Chicken Udon Soup with Bok Choy

This chicken udon soup is a 30-meaty hearty dish. It comes with chicken tossed in chili paste and chewy noodles cooked in a seasoned broth.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 4ozdried udon noodles
  • 1tsptoasted sesame oil
  • 2tbspvegetable oil
  • 2tbspfinely chopped fresh ginger
  • 1large garlic clove,finely chopped
  • 4cupschicken stock
  • 1tbsplow-sodium soy sauce
  • ½tspsalt,or more to taste
  • 2cupsshredded cooked chicken
  • 4tbspgochujang,(Korean chili paste)
  • 4scallions,finely sliced
  • 5ozbaby bok choy,halved and thinly sliced lengthwise
  • 2ozbaby spinach leaves,(2 large handfuls)

For Garnish:

  • ½cupcilantro leaves


  1. In a large pot, bring 3 quarts of water to a boil. Add the udon noodles and cook for 10 to 12 minutes, or until tender.

  2. Drain in a colander, and rinse under cool running water to remove surface starch. Add the sesame oil and toss. Set aside.

  3. In the same pot, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger and garlic, and sauté, stirring constantly, for 1 minute.

  4. Add the broth, soy sauce, and ½ teaspoon salt and bring to a boil. Taste and add more salt, if desired. Turn off the heat and start the chicken.

  5. In a small skillet over medium heat, heat the remaining 1 tablespoon of vegetable oil. Add the shredded chicken meat and cook for 1 to 2 minutes, or until hot.

  6. Add the gochujang to the skillet. Cook and stir for another 2 to 3 minutes, or until the sauce evaporates and the chicken starts to brown.

  7. Add 1 to 2 tablespoons of the soup broth to release the brown bits on the bottom of the pan and stir in the scallions. Remove from heat.

  8. Return the broth to a simmer and add the bok choy. Cook for 2 minutes, or until crisp-tender.

  9. Stir in the spinach and noodles and cook for 1 to 2 minutes until the spinach wilts and the noodles are hot.

  10. Divide the soup among four bowls. Top each bowl with the chicken. Sprinkle with cilantro, and serve.


  • Calories: 434.98kcal
  • Fat: 17.31g
  • Saturated Fat: 2.96g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 8.92g
  • Polyunsaturated Fat: 4.02g
  • Carbohydrates: 38.17g
  • Fiber: 3.13g
  • Sugar: 6.62g
  • Protein: 30.86g
  • Cholesterol: 59.70mg
  • Sodium: 1184.19mg
  • Calcium: 88.62mg
  • Potassium: 756.83mg
  • Iron: 2.99mg
  • Vitamin A: 97.88µg
  • Vitamin C: 17.93mg
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