Japanese Nabeyaki Udon Soup5 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 548 cal
- 17.2 g
- 53.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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."
"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."
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