Japanese chicken udon soup | Warming Asian noodle soup

Cut the boneless chicken thighs into bite-sized pieces. Slice the spring onions, separating the white and green parts. Slice the shiitake mushrooms, and finely grate the ginger and garlic.

Cook the udon noodles in boiling water for 2-3 minutes according to the package instructions, then drain, rinse with cold water, and set aside.

Heat the sesame oil in a pot and sear the chicken thigh pieces for 4-5 minutes until golden brown. Add the white part of the chopped spring onions, grated ginger, and garlic, and sauté for another minute until fragrant.