Japanese Nabeyaki Udon Soup

This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 548 Calories

Ingredients

• 4 eggs
• ⅓ teaspoon salt
• ½ teaspoon white sugar
• 2 carrots, diced
• ⅓ cup soy sauce
• 3 tablespoons mirin
• 2 leeks, diced
• 6 cups prepared dashi stock
• ¼ pound chicken, cut into chunks
• 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

Recipe Instructions

Step 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.

Step 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.