Japanese Nabeyaki Udon Soup

Japanese Nabeyaki Udon Soup

Japanese Nabeyaki Udon Soup

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

  • PREP15 mins
  • COOK25 mins
  • READY IN40 mins


Original recipe makes 4 servings
  • 2 (12 ounce) packages firm tofu, cubed
  • 1/3 pound shiitake mushrooms, sliced
  • 5 ribs and leaves of bok choy, chopped
  • 1 (9 ounce) package fresh udon noodles
  • 4 eggs
  • 2 leeks, diced


  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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