Teriyaki Chicken Noodle Soup is an exciting twist on the beloved classic chicken noodle soup. Imagine tender, marinated chicken thighs infused with teriyaki flavors, paired with chewy udon noodles and vibrant bok choy. This soup is a feast for both the eyes and the palate, offering the perfect balance of savory, sweet, and umami goodness.
Whether you’re looking for a cozy meal to warm you up or something to impress your family at dinner, this soup has got you covered. It’s straightforward yet sophisticated, with the richness of a homemade teriyaki sauce transforming a humble broth into a bowl of restaurant-quality comfort food.
This recipe brings a playful creativity to your kitchen. You’ll enjoy searing juicy chicken, crafting a flavorful broth, and layering textures and flavors that make each bite unforgettable. So, grab your apron and prepare to savor a dish that’s as fun to make as it is to eat!
Why You’ll Love This Recipe
- Simple yet Flavorful: A quick marinade and minimal ingredients create an aromatic, rich soup.
- Versatile Ingredients: Swap out vegetables or noodles to suit your tastes.
- Balanced and Hearty: The teriyaki broth perfectly complements tender chicken, bok choy, and udon noodles.
Ingredients Overvie
This recipe uses basic pantry staples like soy sauce, garlic, and brown sugar to create the teriyaki marinade. Boneless chicken thighs ensure tenderness, while udon noodles bring a satisfying chew. Bok choy and mushrooms add vibrant color and earthy notes, but feel free to experiment with other vegetables for a personal touch.
How to Make the Recipe
Step 1: Marinate the Chicken
In a large bowl, mix soy sauce, brown sugar, mirin, grated ginger, and garlic. Add the chicken thighs and coat evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for 20 minutes to 1 hour. Avoid marinating longer as the soy sauce can alter the chicken’s texture.
Step 2: Prepare the Noodles
While the chicken marinates, cook the udon noodles according to the package instructions. Drain them in a colander and set aside. Toss lightly with a drizzle of oil to prevent sticking. Keep the noodles covered until ready to add to the soup.
Step 3: Chop the Scallions
Separate the scallions into two parts: the white and pale green segments, and the dark green tops. Finely chop both sections and keep them in separate bowls. These will be used at different stages to build flavor in the soup.
Step 4: Brown the Chicken
Remove the marinated chicken from the fridge and drain off excess marinade, reserving 1/4 cup for later use. Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden and cooked through.
Step 5: Build the Broth
In a large Dutch oven, heat the remaining tablespoon of oil over medium heat. Sauté the white and pale green scallions until fragrant. Add the reserved marinade, cooking until it thickens slightly, then gradually stir in the chicken broth. Bring the mixture to a boil.
Step 6: Shred the Chicken
Using two forks, shred the seared chicken into bite-sized pieces. Return the shredded chicken, along with any accumulated juices, to the pot of broth. Simmer the mixture on medium heat to infuse the flavors.
Step 7: Cook the Vegetables
Add the bok choy and sliced mushrooms to the simmering broth. Submerge the stalks while letting the leafy parts float on top. Cover the pot and cook for 3-5 minutes until the vegetables are tender but still vibrant.
Step 8: Combine and Serve
Stir the cooked noodles into the pot, ensuring they are fully incorporated. Ladle the soup into bowls and top with the dark green scallion slices. Serve immediately for a warm, flavorful meal the whole family will love!
Tips for the Best Recipe
- Use bone-in chicken thighs for an even richer flavor.
- Marinate the chicken no longer than an hour to avoid an overly salty texture.
- Cook the bok choy with stalks submerged and leaves floating for perfect doneness.
Variations to Try
- Substitute bok choy with spinach, kale, or napa cabbage.
- Add vegetables like bell peppers, radishes, or shredded carrots for more color and crunch.
- Try soba noodles or rice noodles for a different texture.
Frequently Asked Questions (FAQs)
1. Can I use chicken breast instead of thighs?
Yes, but thighs yield juicier results. Adjust cooking time to avoid drying out the breast meat.
2. What can I substitute for mirin?
You can use a mix of rice vinegar and a touch of sugar for a similar flavor.
3. Can I make this soup vegetarian?
Absolutely! Replace chicken with tofu and use vegetable broth instead of chicken broth.
4. Can I freeze this soup?
Yes, freeze the soup without noodles for up to 3 months. Add fresh noodles when reheating.
5. What’s the best way to reheat this soup?
Reheat gently on the stovetop over medium heat, stirring occasionally to avoid overcooking the vegetables.
How to Store and Reheat
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm on the stovetop or in the microwave until heated through.
Conclusion
Teriyaki Chicken Noodle Soup brings together the best of bold flavors and comforting textures in one bowl. The tender chicken, savory broth, and perfectly cooked noodles create a harmony that’s both satisfying and delicious. This recipe is simple enough for a weeknight dinner yet impressive enough to serve to guests.
Whether you’re a fan of Japanese-inspired flavors or just looking for a new way to enjoy chicken soup, this dish offers something special. The versatility of ingredients allows you to make it your own while still retaining its irresistible taste. Plus, the vibrant bok choy and mushrooms add both nutrition and beauty to the dish.
Thank you for joining me on this culinary adventure! If you loved this recipe, be sure to save it and share it with others. Don’t forget to follow Ava Foodie on Pinterest for more recipes that combine bold flavors and comforting classics. I can’t wait to see your creations!
