Japanese Chicken Udon Soup Recipe

Step 1: To begin making the Japanese Chicken Udon Soup recipe, in a large bottomed pan add the Chicken stock and minced ginger, soy sauce and bring to a boil over medium-high heat

Step 2: Reduce the heat to medium-low and simmer for 3 to 4  minutes

Step 3: Now add carrots and simmer for few minutes

Step 4: Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions

Step 5: Return to a simmer and gently simmer for about 5 minutes

Step 6: Adjust salt

Step 7: Meanwhile cook noodles in another pan, drain and keep aside

Step 8: Take a serving soup bowl, pile the noodles in between and pour the soup all over

Step 9: Sprinkle left over spring onions

Step 10: Heat a pan on low-medium flame and add a few drops of oil

Step 11: Break the egg directly on the pan and adjust salt

Step 12: Do not flip the egg

Step 13: Let it cook from the bottom side only

Step 14: You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg

Step 15: Place the egg above the udon soup and serve hot with some extra udon noodles

Step 16: Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread