Japanese Nabeyaki Udon Soup

asian chinese filipino japanese korean soup main sweet savory umami medium slow

Prep

18 min

Cook

52 min

Total

70 min

Ingredients (13)

6 cups prepared dashi stock g

¼ pound chicken, cut into chunks g

2 carrots, diced g

⅓ cup soy sauce g

3 tablespoons mirin g

½ teaspoon white sugar g

⅓ teaspoon salt g

2 (12 ounce) packages firm tofu, cubed g

⅓ pound shiitake mushrooms, sliced g

5 ribs and leaves of bok choy, chopped g

1 (9 ounce) package fresh udon noodles g

4 eggs g

2 leeks, diced g

Nutrition

kcal

fat

carbs

protein

Instructions

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.