Spicy Chicken Udon Soup

Spicy Chicken Udon Soup is a high-protein stew or soup recipe ready in 20 min. It makes 1 serving, each 600 kcal with 42 g protein. Beginner level, 10 ingredients.

Recipe by @bitesofberi, adapted and measured by Cookpath.

  • 20 min8 min hands-on
  • Beginnerlevel
  • 600kcal a serving
  • 42 gprotein
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Spicy Chicken Udon Soup

What is Spicy Chicken Udon Soup

A quick one-bowl noodle soup of chicken, mushrooms and udon in a spicy gochujang broth.

More:High-protein mushroom recipesMushroom recipesHigh-protein chicken recipesChicken recipes

How to make Spicy Chicken Udon Soup

Tips from the cook

  • Cook the noodles in a separate pot, so the broth stays clear and the noodles don't soak it all up.
  • Check the heat level on the gochujang and gochugaru: mild or medium-hot is spicy enough for most people.
  • Add whatever vegetables you have; ramen noodles work instead of udon.
  • For a vegan version, use firm tofu and vegetable stock.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Chapli Kabob45 min · 170 kcalPistachio Crusted Salmon30 min · 670 kcalSesame Cucumber Carrot Salad25 min · 180 kcalCucumber Dill Salad15 min · 50 kcal

Meal prep and storage

Store leftover noodles and broth separately: 3–4 days in the fridge.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Spicy Chicken Udon Soup substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Mushrooms3 options
  • Zucchini (courgette), salted and drained 1:1 by weight

    Soft and watery.

  • Caramelised onions 1:1 by weight

    Sweeter.

  • Extra-firm tofu 1:1 by weight

    Breaks down in long cooking.

    Still contains soy.

Chicken stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.

    Still contains celery.

  • Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy taste.

  • Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume

    Add late; do not boil hard.

    Still contains soy.

Gochugaru2 options
  • Sweet paprika + cayenne (3:1) 1:1 by volume

    Less fruity.

  • Sweet paprika alone 1:1

    No heat.

Gochujang2 options
  • Miso + chilli powder or paprika + pinch cayenne + honey 1 tbsp = 1/2 tbsp miso + 1/2 tbsp chili

    Less sweet.

    Still contains soy.

  • Chilli powder + mushroom powder + honey (soy-free) 1:1

    Less depth.

Soy sauce2 options
  • Tamari (labelled gluten-free) 1:1

    Still soy.

    Still contains soy.

  • Coconut aminos 1:1 (sweeter, use a bit more salt)

    Less salty; dark, sold in health-food aisles.

Dried udon noodles2 options
  • Thick rice noodles 1:1 by weight
  • 100% buckwheat soba (check label) 1:1

    Many contain wheat.

Spring onions2 options
  • Chives 1:1 by volume, add at end

    Not cooked well.

  • Leek, thin use 1/2 as much (stronger)

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