Udon Noodles with Poached Chicken, Soft Eggs & Butter-Soy Broth
A fast, comforting bowl that hits all the right notes — silky noodles, savoury broth, melty butter, and that perfect egg.
Ingredients
- 4 large eggs
- 800g fresh udon noodles
- 1/4 to 1/2 bunch of greens (baby bok choy or similar), optional
- 2 cups (500 ml) vegetable stock
- 3 to 4 tablespoons soy sauce or tamari
- 2 teaspoons mirin
- 2 small chicken breasts
- 6 tablespoons butter (around 80g), cubed — roughly 1 tbsp per bowl
- 1 tablespoon sesame oil (or to taste)
- Sea salt and cracked black pepper
- Sambal Oelek or your favourite chilli paste (optional)
Serves 4
Instructions
-
Soft-Boil the Eggs
Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Drain immediately and run under cold water (or dunk into an ice bath) until completely cool. Peel and set aside. For firmer yolks, cook for 7 minutes instead. -
Cook the Noodles and Greens
In a large pot of salted water, cook the udon noodles and greens (if using) according to the packet — usually 1–3 minutes depending on whether they’re fresh, vacuum-packed, or frozen. Drain and divide into four bowls. -
Make the Broth & Poach the Chicken
In a small saucepan, combine the stock, soy sauce, and mirin. Bring to a gentle simmer. Add the chicken breasts and poach gently for around 12–14 minutes or until fully cooked through. Remove the chicken, slice or shred it, and return it to the warm broth just before serving. -
Assemble Your Bowls
Ladle the hot broth and chicken over the noodles and greens in each bowl. Top with a soft-boiled egg, a generous knob of butter, and plenty of cracked black pepper (this dish is meant to be peppery!). Finish with a drizzle of sesame oil and a pinch of sea salt. -
Optional Heat
If you like a little spice, stir through some Sambal Oelek or chilli paste to finish.
