Chicken and spring onion noodle soup (tori nanban udon)

Name: Chicken and spring onion noodle soup (tori nanban udon)
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 chicken thighs (about 450g in total), skin on; sea salt, to taste; 25g katsuobushi (bonito flakes); 3 tbsp soy sauce; 2 tbsp mirin; 2 tsp caster sugar; 8 spring onions, trimmed; 2 tbsp light extra virgin olive oil; 4 x 250g packets (or 1 kg) frozen udon noodles; *, to serve

Julia Busuttil Nishimura

June 20, 2025

Traditionally, this dish is made with a long Japanese onion called negi, but spring onions are a local substitute. William Meppem

easyTime:< 30 minsServes:4

I make versions of this noodle soup all winter long and it’s one of the first things I seek out when I’m in Japan. I love the lightness of the dashi (stock), which is seasoned gently with soy sauce, mirin and sugar. Here, the dashi is made simply with katsuobushi (bonito flakes), but you could use dashi powder if you prefer.

The used katsuobushi can be reserved to make a second dashi: simply store it in an airtight container in the fridge for two or three days. Traditionally, this dish is made with a long Japanese onion called negi, but spring onions are a wonderful substitute in Australia.

Ingredients

3 chicken thighs (about 450g in total), skin on
sea salt, to taste
25g katsuobushi (bonito flakes)
3 tbsp soy sauce
2 tbsp mirin
2 tsp caster sugar
8 spring onions, trimmed
2 tbsp light extra virgin olive oil
4 x 250g packets (or 1 kg) frozen udon noodles
shichimi togarashi*, to serve

Method

Step 1
Season the chicken with salt and set aside.
Step 2
To make the dashi (stock), bring 1 litre of water to a boil in a saucepan and add the katsuobushi. Reduce the heat and simmer for 3-4 minutes. Turn off the heat and allow to steep for 2-3 minutes.
Step 3
Strain the dashi into a clean saucepan, then add the soy sauce, mirin and sugar. Place over a high heat and, once simmering, remove from the heat. Season to taste and set aside.
Step 4
Cut the spring onions at the point where the light- and dark-green colours meet. Finely slice the dark-green section and set aside for serving.
Step 5
Cut the white and light-green parts into 5cm lengths. Heat a frying pan over a high heat. Add half of the oil and cook the spring onions until slightly charred (3-4 minutes). Remove from the pan and set aside.
Step 6
Add remaining oil to the hot pan and cook the chicken, skin side down, for 4 minutes. Turn and cook for a further 3-4 minutes or until cooked through. Allow to rest for 2-3 minutes. Cut into 2cm pieces.
Step 7
Cook the udon in a large pot of boiling water according to the packet instructions and refresh under cold water.
Step 8
Return the broth to a high heat and bring to a simmer. Divide the noodles among 4 bowls and pour over the broth. Top with the cooked chicken and the cooked and fresh spring onions. Finish with a good pinch of shichimi togarashi and serve.