Japanese Nabeyaki Udon Soup recipe
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Ingredients
- 6 cups prepared dashi stock ¼ pound chicken, cut into chunks 2 carrots, diced ⅓ cup soy sauce 3 tablespoons mirin ½ teaspoon white sugar ⅓ teaspoon salt 2 (12 ounce) packages firm tofu, cubed ⅓ pound shiitake mushrooms, sliced 5 ribs and leaves of bok choy, chopped 1 (9 ounce) package fresh udon noodles 4 eggs 2 leeks, diced
Nutrition Info
- 548.2 caloriescarbohydrate: 53.4 gcholesterol: 206 mgfat: 17.2 gfiber: 2.8 gprotein: 42.2 gsaturatedFat: 3.5 gservingSize: -sodium: 2491.2 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Japanese Nabeyaki Udon Soup
Directions
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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.