Ginger Chicken Udon with Spinach and Mushrooms

Ginger Chicken Udon with Spinach and Mushrooms

  • Prep: 5 min
  • Cook Time: 15 min
  • Total: 20 min
  • Serving: 4 Servings

Take your traditional chicken soup and add some Asian ingredients to it, like Udon noodles and ginger, to make this light yet hearty international comfort food.


  • 8 ounces udon noodles
  • 1 tablespoon vegetable oil
  • 8 ounces sliced mushrooms
  • salt
  • 2 cans reduced sodium chicken broth (14-ounces each)
  • 3 tablespoons minced peeled fresh ginger
  • 1 pound chicken tenders, sliced diagonally 1/2-inch thick
  • 5 ounces baby spinach
  • 1/2 teaspoon Asian sesame oil, or to taste
  • 2 scallions, sliced thin


  1. Cook the udon according to package directions; drain, and rinse with cold water and drain again.
  2. In the meantime, place the oil in a medium sauté pan over medium heat. Once the oil begins to shimmer, add the mushrooms and a sprinkle of salt and cook for 5 minutes stirring frequently.
  3. Stir in the chicken broth and the ginger and cook for 3 minutes before adding the chicken and cooking at a low simmer for 3 minutes.
  4. Add the spinach and stir until wilted, then season with a few sprinkles of salt.
  5. Stir in the sesame oil and scallions, and then serve the soup immediately ladled over the noodles in bowls.

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