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Japanese Nabeyaki Udon Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Japanese udon noodle bowl with chicken, tofu, and vibrant veggies - a cozy one-pot delight.
Ingredients:
  • 6 cups prepared dashi stock
  • 0.25 pound chicken, cut into chunks
  • 2 carrots, diced
  • 0.33333334326744 cup soy sauce
  • 3 tablespoons mirin
  • 0.33333334326744 teaspoon salt
  • 2 (12 ounce) packages firm tofu, cubed
  • 0.33333334326744 pound shiitake mushrooms, sliced
  • 5 ribs and leaves of bok choy, chopped
  • 1 (9 ounce) package fresh udon noodles
  • 4 eggs
  • 2 leeks, diced
Instructions:
  • In a pot over medium heat, bring the dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt to a gentle simmer. Cook until the chicken is no longer pink in the center, for about 5 to 7 minutes. Then, add tofu, mushrooms, and bok choy, stirring occasionally until vegetables are tender, approximately 5 minutes more.
  • Add udon noodles to the flavorful broth and let them simmer until perfectly tender, around 3 to 4 minutes. Next, introduce the leeks and crack fresh eggs into the soup, allowing them to simmer until the eggs reach a delightful firmness, approximately 5 minutes more.

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