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Japanese Nabeyaki Udon Soup

4

40 min

Japanese Nabeyaki Udon Soup

Japanese Nabeyaki Udon Soup Photo 1

Time

40 min

Serving

4 persons

Calories

548

Rating

4.00★ (42)

Cuisine

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

Ingredients

  • prepared dashi stock: 6 cups
  • chicken, cut into chunks: 0.25 pound
  • carrots: 2 piece (diced)
  • soy sauce: 0.33333 cup
  • Mirin: 3 Tbsp
  • white sugar: 0.5 tsp
  • salt: 0.33333 tsp
  • firm tofu: 2 packages (12 ounce packages, cubed)
  • shiitake mushrooms: 0.33333 pound (sliced)
  • ribs and leaves of bok choy: 5 piece (chopped)
  • udon noodles: 1 pack (9 ounce pack, fresh)
  • eggs: 4 piece
  • leeks: 2 piece (diced)

Metric Conversion

Stages of cooking

Japanese Nabeyaki Udon Soup Photo 21
Japanese Nabeyaki Udon Soup Photo 32
  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.
    Japanese Nabeyaki Udon Soup Photo 2
  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.
    Japanese Nabeyaki Udon Soup Photo 3

History of Nabeyaki Udon Soup:

The Nabeyaki Udon Soup is a traditional Japanese dish that originated in Japan's Edo period. It is said that the dish was initially created as a type of one-pot meal to be enjoyed during colder months or as a comfort food to alleviate illness. The dish's ingredients were chosen to ensure that it would provide warmth, nutrition, and flavor to help people feel their best. Over time, the dish has become a staple in Japanese cuisine and has evolved to include several variations.

Tips and Tricks for Japanese Nabeyaki Udon Soup Recipe:

  • If you cannot find fresh udon noodles, you can use dried udon noodles instead. Follow the package instructions to cook the noodles, then rinse them with cold water to remove starch.
  • To enhance the flavor of the soup, you can add a piece of kombu (dried kelp) to the dashi stock while it is simmering. Remove it once the stock has finished cooking.
  • If you prefer a thicker soup, you can add cornstarch to the broth. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then add it to the soup before adding the udon noodles.

Tips for Presenting the Dish:

  • Serve the soup in individual bowls, making sure to distribute the chicken, vegetables, and udon noodles evenly.
  • Top the soup with a soft-boiled egg or a poached egg for added flavor and visual appeal.
  • Garnish the soup with chopped scallions or sesame seeds to add a pop of color and texture to the dish.

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