Japanese Chicken Udon Soup | Tori Udon

Cut the chicken thigh fillets into bite-sized pieces. Clean and slice the shiitake mushrooms, slice the spring onions diagonally (separating the white and green parts), and finely grate the fresh ginger.

Heat a little sesame oil in a medium saucepan, then sear the chicken thigh fillets and grated ginger for 3-4 minutes until the meat turns white and gets a light brown crust.

Pour in the chicken stock, add the soy sauce, mirin, sliced shiitake mushrooms, and the white part of the spring onions. Bring to a boil, then simmer over low heat for 8-10 minutes so the meat becomes perfectly tender and the flavors meld together.