Japanese Nabeyaki Udon Soup

5 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

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

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
548 cal
27%

Fat
17.2 g
27%

Carbs
53.4 g
17%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Dezzie

Sep. 13, 2012

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

dwarfcatt

Sep. 14, 2012

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

LAURCL

Dec. 4, 2012

"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...." See more"

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