Healthy Leeks with Udon Dish

I’ve always enjoyed how simple ingredients can make such a comforting meal. Leeks and udon noodles might sound like an odd couple, but they work together in a way that just makes sense. When I first tried this combination at a small noodle shop, I knew I had to recreate it at home. It’s become one of those go-to recipes I make when I want something warm and filling, but don’t feel like spending hours in the kitchen.

The best part about this dish is how the leeks get soft and sweet when you cook them slowly, making them perfect partners for the chewy udon noodles. I usually make this on busy weeknights when I need something quick but still want a homemade meal. Sometimes I’ll prep the leeks ahead of time while I’m making lunch, so dinner comes together even faster.

What Kind of Leeks Should I Use?

For this udon dish, you’ll want to look for fresh leeks with long, straight white stems and crisp, dark green leaves. The white and light green parts are what you’ll mainly use in this recipe since they’re more tender and have a milder, sweeter flavor than the darker tops. When shopping, pick leeks that feel firm and heavy for their size, avoiding any that are wilted or yellowing. Before cooking, be sure to clean your leeks thoroughly by slicing them lengthwise and running water between the layers, as they often hide dirt and sand between their tightly packed leaves.

Options for Substitutions

This cozy noodle dish can be adapted with several substitutions if needed:

• Dashi broth: If you can’t find dashi, you can use chicken broth with a piece of kombu seaweed added. In a pinch, vegetable broth will work too, though the dish will lose some of its traditional Japanese flavor.
• Mirin: No mirin? Mix 1 tablespoon of rice vinegar with 1/2 teaspoon of sugar as a substitute. Or use dry sherry with a pinch of sugar.
• Sake: You can replace sake with dry white wine or rice vinegar mixed with an equal amount of water. If you want to skip alcohol completely, use more dashi or broth.
• Udon noodles: While udon gives this dish its signature texture, you could use thick wheat noodles or even linguine in a pinch. The texture will be different, but still good!
• Leeks: If leeks aren’t available, try using white onions cut into thick slices. They’ll give a similar sweet, mild flavor when cooked.
• Chicken thigh: Chicken breast works fine here, just be careful not to overcook it. You could also use pork, tofu, or mushrooms for a different spin.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking udon noodles is timing – overcooked noodles become mushy and lose their signature chewy texture, so keep a close eye on them and test frequently for that perfect al dente consistency. When preparing the leeks, avoid cutting them too thin or they’ll dissolve into the broth; instead, maintain thicker, uniform pieces that will hold their shape and provide a satisfying bite. Another common mistake is rushing the dashi broth – letting it simmer with the seasonings for at least 5 minutes before adding other ingredients allows the flavors to properly combine and creates a more balanced taste. For the best results, add the green onions only in the final minute of cooking to maintain their fresh flavor and slight crunch, and remember to taste and adjust the seasoning before serving since the noodles will absorb some of the salt from the broth.

What to Serve With Leek Udon?

This comforting noodle dish pairs really well with simple Japanese side dishes that won’t overpower the subtle dashi and leek flavors. A side of quick-pickled cucumbers or Japanese-style pickled vegetables adds a nice tangy crunch that cuts through the richness of the broth. You could also serve it with a small portion of cold edamame or a simple seaweed salad for extra texture and nutrients. If you want to make it a bigger meal, try adding a soft-boiled egg on top of the noodles or serving it with some crispy vegetable tempura on the side.

Storage Instructions

Keep Fresh: This udon dish is best enjoyed right away, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. Keep in mind that the noodles might absorb more broth as they sit, making them softer over time.

Pack Away: If you want to prep components ahead, you can slice the leeks and chicken up to a day in advance. Just keep them separate in covered containers in the fridge. The dashi broth base can also be mixed and stored for up to 2 days before using.

Warm Up: To enjoy your leftover udon, gently heat it in a pot over medium-low heat, stirring occasionally. Add a splash of dashi or water if the noodles have absorbed too much liquid. Try not to microwave it, as this can make the noodles too soft and rubbery.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 10-15 g
• Carbohydrates: 90-100 g

Ingredients

• 2 cups dashi broth
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/2 tablespoon sugar
• 1 tablespoon sake
• 1/2 small leek, halved lengthwise and sliced into 2-inch pieces
• 1 boneless, skinless chicken thigh, cut into bite-sized pieces
• 1 portion of fresh-frozen udon or dried udon noodles
• 1/2 green onion, chopped

Step 1: Prepare the Broth

In a saucepan, combine dashi broth, soy sauce, mirin, and sugar.

Place the saucepan over medium heat and bring the mixture to a boil.

Allow it to boil for 2 to 3 minutes, which will help meld all the flavors together.

Step 2: Cook the Chicken and Leek

Add sake, sliced leek, and chicken thigh pieces to the boiling broth.

Stir to distribute everything evenly and bring the soup back to a boil.

Allow it to cook for 3 to 4 minutes, or until the chicken is fully cooked and the leek becomes tender.

Step 3: Cook the Udon Noodles

While the chicken and leek are cooking, begin preparing your udon noodles according to the instructions on the package you are using.

If you have fresh frozen udon, start cooking it when the chicken is almost done.

For dried udon that takes a bit longer, begin cooking when you start preparing the chicken soup.

Step 4: Assemble and Serve

Once the noodles are cooked, place them in a serving bowl.

Pour the hot chicken soup over the udon noodles, ensuring that both the chicken and leek are evenly distributed.

Sprinkle chopped green onion on top to add a fresh touch, and serve the dish immediately while it’s hot.

Enjoy your comforting bowl of udon!