Chicken Udon Noodle Soup

Makes 4 Servings
Prep time: 5 mins
Cooking time: 15 mins

Everybody loves a warming bowl of chicken soup - this hot, salty and savoury noodle soup is the perfect no-fuss mid-week meal. To create a complete meal, add some snow peas to the miso broth before ladling over noodles and serve with a soft-boiled egg. Garnish with fresh spring onion.

Tips & Tricks
  • Boil your egg for 5 mins for the perfect soft-boiled egg.


  1. Bring chicken stock and water to boil in a medium saucepan and add miso paste.
  2. Add chicken and mushrooms and simmer for about 5 minutes, until chicken is cooked through.
  3. Meanwhile place udon noodles in a bowl and pour over enough boiling water to cover. Leave noodles to stand for a few minutes and tease them apart. Drain noodles and divide between serving bowls.
  4. Ladle hot soup and its contents over the noodles in bowls.


  • 1 400g twin pack of Pams Udon Noodles
  • 4 cups Pams Chicken Stock
  • 5 cups water
  • 3 tablespoons white miso paste
  • 450g Pams Free Range Chicken Tenders, thinly sliced
  • 10 Pams Button Mushrooms cut into quarters