Japanese Nabeyaki Udon Soup

Japanese Nabeyaki Udon Soup

9 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
jaime
Recipe by  jaime

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (9)

Rate This Recipe
Dezzie
21

Dezzie

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 me fish flakes, so I made my own dashi stock. I look forward to trying more recipes like this.

dwarfcatt
15

dwarfcatt

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 say this struck me as a very authentic, delicious dish. Make sure not to skip the mirin or dashi - their flavors are a must.

LAURCL
11

LAURCL

Unfortunately I had chicken broth and not dashi. I'm sure this would be perfect if I were using the right ingredients. As it was, I thought it was great and will certainly make it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 548 cal
  • 27%
  • Fat
  • 17.2 g
  • 27%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 42.2 g
  • 84%
  • Cholesterol
  • 231 mg
  • 77%
  • Sodium
  • 2491 mg
  • 100%

Based on a 2,000 calorie diet

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Japanese Soup with Tofu and Mushrooms

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Vegan Japanese Winter Squash and Leek Soup