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Yum Alert: Haru’s Chicken Udon Soup

Haru's Chicken Udon Soup Recipe
Written by emilyc

Haru's Chicken Udon Soup Recipe

If you’re in NYC, you’re probably freezing. If not, well, it’s winter, which means chicken soup is always appropriate. Liven it up a bit with a Japanese twist thanks to Haru NYC!


5 1/2 cups chicken stock (low sodium)
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy or tamari sauce
8 ounces boneless chicken breast, cut into slivers
4 medium-sized shiitake mushrooms, sliced
2 scallions, julienned into two-inch pieces
4 handfuls baby or regular spinach, stems discarded
1 package dried or frozen udon noodles
soy sauce, to taste
1 tablespoon hot sesame oil

In a medium saucepan over high heat, combine the stock, soy sauce, and mirin, and bring to the boil. Lower the heat, and add the chicken and shiitake mushrooms. Simmer 4-5 minutes or until chicken is cooked through. Boil the udon noodles per the instructions on the package. Drain and dole out into four bowls. Ladle in the hot broth, chicken, and vegetables. Drizzle in the sesame oil, and garnish with scallions. Serve immediately.

About the author


Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.

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