Chicken Udon Soup with Bok Choy Recipe

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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