Japanese Nabeyaki Udon Soup Recipes

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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!

Provided by jaime

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13



Japanese Nabeyaki Udon Soup image

Steps:

  • 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.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 53.4 g, Cholesterol 206 mg, Fat 17.2 g, Fiber 2.8 g, Protein 42.2 g, SaturatedFat 3.5 g, Sodium 2491.2 mg, Sugar 8.5 g

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

NABEYAKI UDON (JAPANESE NOODLE)

A pan of white thick noodles and soup served with fish cakes and chicken and vegetables. Deep fried prawn can also be used in place of the fish cakes for a tasty variation.

Provided by BirdyBaker

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Nabeyaki Udon (japanese Noodle) image

Steps:

  • Cut chicken into bite-sized pieces.
  • Slice negi/leek diagonally into 1/2 inch lengths.
  • Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths.
  • Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
  • Divide the soup into four individual earthen pots and cook on medium heat.
  • Add chicken in the soup and simmer.
  • Add udon noodle in the pot and place kamaboko and spinach on the top.
  • Simmer for five minutes.
  • Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.

Nutrition Facts : Calories 312.8, Fat 19.7, SaturatedFat 5.7, Cholesterol 290.5, Sodium 1885.7, Carbohydrate 6.1, Fiber 2.2, Sugar 1.5, Protein 27.6

udon noodles
4 chicken thighs, chunks
4 slices kamaboko (fish cake)
1 bunch fresh spinach
4 eggs
1/4 leek
6 cups dashi soup
1/3 cup soy sauce
2 tablespoons mirin
1/2 teaspoon salt

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