Fenglehorn Chicken Udon Noodle Soup

Fenglehorn Chicken Udon Noodle Soup

Fenglehorn Chicken Udon Noodle Soup (1 serving)


For the broth

500ml Chicken Stock

1 packet Dashi Stock powder

1 tsp sesame oil

4 Tbsp Soy Sauce

Salt to taste

1 tsp garlic


For the Toppings

1 chicken thigh (Seasoned with Fenglehorn Sweet BBQ rub)

1 Packet Udon Noodles

2 medium Mushrooms

1 cup shredded cabbage

1 Boiled egg (Cut in half)

Spring onion – finely sliced

Sprinkle of Fenglehorns’ SPG seasoning


How it’s done

Place a pan on medium heat and add a dash of oil.

Add your Garlic and gently warm through, to release the aromatics.

Add the remainder of the broth ingredients, Turn heat up until broth reaches a simmer.

While broth is reaching temperature grab your chicken thigh and season with Fenglehorn’s Sweet BBQ Rub.

Place Chicken thigh into an air-fryer and cook until golden on the outside and juicy on the inside. Roughly around 10min on 200˚C.

Slice mushrooms and place in simmering broth.

Add Udon noodles into broth. Once cooked scoop Udon noodles out and place into serving bowl. Top with chicken, Cabbage, mushroom and boiled egg halves.

Poor broth over toppings and Noodles and garnish with Spring onions and Fenglehorns’ SPG.

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