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Miss Jane’s Chicken Karaage Udon (Japanese Soup)

Guest Post

Posted on February 27 2017

This recipe was contributed by Miss Jane, of Melbourne. We have personally tried this recipe ourselves and can proudly attest that it deserves a 5-star rating! It is, indeed,  a hearty, healthy, and delicious dish that can be eaten on its own or served as a side dish.

Are you a fan of noodle soup? If you are, you’ve probably tried the famous Japanese noodle soup called Chicken Karaage Udon. A hot bowl of this dish is a comfort to the soul. The pleasant smell of mild salty soup goes very well with the “chicken karaage” or fried chicken and the distinct flavours of the vegetables and mushrooms. For those who’ve tried it and swore to make their own versions, we’re happy to share with you Ms. Jane of Melbourne’s Chicken Karaage Udon (Japanese soup) recipe.

This recipe is quite famous all over the globe and has been a regular inclusion to restaurants’ menus. We have personally tried this recipe ourselves and can truly say that this deserves a 5 -star rating! Chicken Kaarage Udon is a complete meal that’s so delectable and hearty for families to enjoy.

For this recipe, you will need:


  • Udon Noodles (double packet)
  • 3 litres Massel Chicken Stock (suitable for vegetarians)
  • 3 dessert spoons freshly grated ginger
  • 4 to 5 cloves of minced fresh garlic
  • 250 ml soy sauce
  • 1 large red onion chopped up (not to small)
  • Large tin of sliced champignons (drained)
  • 1/2 large red capsicum chopped into pieces
  • 1 1/2 kls. chicken thighs
  • Potato flour or similar for coating chicken
  • 2 eggs (beaten)
  • Bunch of bok choy
  • 2 tablespoons cooking sake
  • 2 tablespoons rice wine vinegar
  • Canola oil for frying chicken


  1. Marinate chicken thighs that have been cut into pieces about the size of a 50¢ piece.
  2. Marinate overnight in ginger, garlic, and soy sauce.
  3. Prepare stock and put in rice wine and cooking sake.
  4. Take chicken pieces out of marinade and place on paper towel to drain.
  5. Tip the marinade into stock.
  6. Roll chicken pieces in beaten eggs and then potato flour.
  7. Shallow fry chicken pieces in canola oil. Once again, drain on paper towel.
  8. Combine chopped red onion, capsicum, bok choy, and champignons into stock. Put chicken pieces in and bring to boil.
  9. Add Udon noodles once simmering.
  10. Simmer for approximately 15 minutes and serve.

* Freezes well.

* Swap chicken for tofu for vegetarians.


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