Japanese Nabeyaki Udon Soup

Japanese Nabeyaki Udon Soup

11
jaime 0

"This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!"

Ingredients

40 m {{adjustedServings}} servings 548 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 2491 mg
  • 100%

Based on a 2,000 calorie diet

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Directions

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  1. Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
  2. Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
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Reviews

11
  1. 19 Ratings

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I liked this. I don't have a reference to compare it to, but I would make this again. I only used 14 ounces of tofu, it was all that would fit in the pot. Loved the noodles. My friend gave m...

I made this recipe exactly as written and thought it was fantastic. I spent a semester studying in Japan (which does not make me an expert, but it does at least make me familiar) and I have to s...

This is very close to the nabeyaki udon my grandma used to make. The dashi stock is important, but if unavailable, chicken stock can work. It is very important to use fresh udon noodles. If you...