1-First, heat 1 teaspoon of olive oil and all 2 teaspoons of sesame oil in a large pot over medium heat. Brown the 2 diced boneless skinless chicken breasts in this mix, then move them to a plate. This step locks in flavor and keeps the chicken tender.

2-Next, in the same pot, add the remaining olive oil along with 3 cloves of minced garlic, 1 cup of sliced shiitake mushrooms with stems removed, and 1 teaspoon of ground ginger. Cook for about 5 minutes until the mushrooms soften and everything smells amazing.

3-Then, pour in 8 cups of low-sodium chicken broth, 3 teaspoons of soy sauce, and 1 to 2 teaspoons of sriracha. Bring it back to a simmer, return the chicken to the pot, and let it all cook on low heat for 25 minutes. While that’s happening, cook 10 ounces of dried udon noodles as per the package instructions and drain them.

4-Once everything is ready, divide the udon noodles into bowls and ladle the hot soup over them. Top with 3 chopped green onions for a fresh garnish. The total time is about 55 minutes, making it perfect for a quick dinner.