Japanese Chicken Udon Soup | Comforting Asian Classic

Cut the chicken thigh fillet into bite-sized pieces. Clean the spring onions, cut the white part into 3-4 cm pieces (we will sear this with the meat), and thinly slice the green stalk for serving. Clean and slice the shiitake mushrooms.

In a deep pan or pot, heat a tablespoon of sesame oil over medium heat. Add the chicken thigh pieces and the white parts of the spring onion, then sear for 4-5 minutes until the meat turns white and gets a nice golden-brown sear.

Pour the chicken stock into the pot, add the soy sauce, mirin, and brown sugar, then stir thoroughly. Add the sliced shiitake mushrooms as well. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the chicken is completely tender and the flavours melt together.