Nothing warms the soul and body during the cooler months like a large bowl of soup. I love soup season, but wanted to mix it up because soup can get boring. I mean I love a good tomato, potato, chicken noodle, etc, but have you ever had a delicious bowl or ramen or udon or pho? That is what I am all about – so much more flavor and texture in them. I wanted to create a bowl at home so I could enjoy all the deliciousness without having to leave the house – especially in the colder months. This recipe is pretty simple if you break everything down and work on one component at a time. Especially since a number of the ingredients can be made ahead of time – like the corn, eggs, and udon! Feel free to add any additional toppings you want in your udon – some crispy garlic or onions would add a tasty crunch!
For the Broth:
- 3 Tbsp Miso Paste
- 1 Tbsp Minced Ginger
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Pint Chicken Broth or Stock
For the Chicken:
- 4 Chicken Cutlets
- 1/2 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 1 Lime, Juiced
- 4 Garlic Cloves, Minced
- 1 Tbsp Brown Sugar
- 1 -2 Packages Udon Noodles
- 1/2 Cup Corn, Cooked in Butter
- 4 Soft Boiled Eggs
- 4 Green Onions, Diced
- 1-2 Tbsp Sesame Seeds
- Optional: Kimchi, Sriracha, Seaweed
- First, we need to get the chicken in the marinade. Add the soy sauce, rice vinegar, lime juice, garlic cloves and brown sugar and whisk until well combined. Add in the chicken breasts and cover to marinate for at least 30 minutes.
- While the chicken marinades, add the chicken broth, ginger, garlic, miso paste and lime juice to a large pot and bring to a slow rolling boil. Cover and keep on low heat until ready to use.
- Before cooking the chicken, use this time to prep all your remaining ingredients. Boil the eggs for 6 minutes to soft boil them, chop the green onions, heat the corn, and cook the udon noodles.
- When you are ready to cook the chicken, heat a pan over medium heat. Once hot add in the chicken cutlets and any remaining marinade. Cook for 5 minutes then flip and continue cooking for another 6-8 minutes until the chicken is fully cooked.
- Remove the chicken from the pan and allow to rest for 5 minutes. Once rested, slice the chicken cutlets.
- Next it is time to assemble – divide the broth between 4 large bowls. Top each bowl with one chicken cutlet and one soft boiled egg. Divide the corn and udon noodles between the bowls and top with green onions and sesame seeds! Drizzle on sriracha for some heat, if desired and enjoy.