Make Haru’s Chicken Udon Soup by Chef Norihiko Aratake


Forget getting a flu shot this season (unless you’re elderly or a baby). Instead, dose yourself with chicken noodle soup. It’s Jewish penicillin — or in this case Japanese.

Chef Norihiko Aratake of Haru shares his recipe for Chicken Udon Soup, a restorative recipe that can be made with ingredients from your local grocer for under $20.

Chicken Udon Soup

Yield: 4

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.

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