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Teriyaki Chicken Udon Noodle Soup

If you love Japanese food, this is the noodle bowl you need to be making. It’s all about that classic savoury broth, those chewy noodles and the beautifully glazed teriyaki chicken. Yes, it appears simple, but there’s nowhere to hide – each of those elements needs to be spot-on. Lucky for you, I’ve got all the know-how you need.


Teriyaki Chicken Udon Noodle Soup

10 minutes
20 minutes

8 bamboo skewers

4 x 200g (7 oz) pre-packaged udon noodles

600g (1 lb 5 oz) chicken thigh fillets, cut into bite-sized pieces

sea salt

vegetable oil, for frying

sliced spring onion (scallions), to serve

sesame seeds, to serve


Homemade teriyaki sauce:

¼ cup sake

¼ cup mirin

¼ cup Japanese soy sauce

¼ cup brown sugar


Dashi broth:

8 cups dashi broth (use dashi powder and follow packet instructions)

3 tbsp Japanese soy sauce

1 tbsp mirin

1 tsp sugar

2 tsp sea salt*

  • Step 1

    To prep, soak your bamboo skewers in some cool water. While they’re soaking, let’s make the teriyaki sauce. Heat the sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.

  • Step 2

    Thread chicken pieces onto your soaked bamboo skewers. Transfer to a tray, then sprinkle with sea salt.

  • Step 3

    Make up the dashi according to packet instructions (you want 8 cups in total – I find one sachet is usually enough for 4 cups of broth, so I used 2 sachets for this recipe). Place the dashi broth, soy sauce, mirin and sugar in a pot over high heat and bring to a simmer. Taste your broth and add salt to taste, if required. Then turn off the heat but cover and keep warm.

  • Step 4

    Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2–3 minutes on each side until almost cooked, turning every 30 seconds or so and brushing each time with a generous amount of teriyaki sauce. Keep turning and basting the chicken until the sauce thickens and chicken is cooked through. Transfer skewers to a plate.

  • Step 5

    Bring a large pot of water to the boil. Add the udon noodles and cook for around 3 minutes or until just separated. Use tongs to remove the noodles from the water. Drain and divide among serving bowls.

  • Step 6

    Using a spider strainer, lightly blanch small handfuls of baby spinach in the noodle-cooking water for a few seconds until just wilted. Transfer to a serving bowl and repeat for each bowl. Ladle the warm dashi broth (reheat it if necessary) over the noodles and spinach. Rest 2 of the teriyaki skewers over each bowl. Sprinkle with spring onion and sesame seeds, then serve.

  • Notes

    – If you’re using a dashi sachet that contains MSG, you’ll probably find you don’t need this additional salt adding. However, I chose a variety of dashi that contained no MSG, hence my generous amount of seasoning.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 2 reviews)
Very good0%


January 19, 2024

Tried this tonight and it was so good! I made do with a ramen soup base instead of dashi because it’s all I could find in my small town supermarket (no Asian grocer nearby) and it was still delicious. Very light and very satisfying.

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Cannot stay away!

March 16, 2023

I literally cannot stay away from all these yummy recipes and incredible techniques! they work EVERYTIME! Life changing is an understatement!

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