Japanese Nabeyaki Udon Soup Recipe - Allrecipes.com
Japanese Nabeyaki Udon Soup Recipe
  • READY IN 40 mins

Japanese Nabeyaki Udon Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
  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.
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Reviews More Reviews

Sep 13, 2012

I liked this. I don't have a reference to compare it to, but I would make this again. I only used 14 ounces of tofu, it was all that would fit in the pot. Loved the noodles. My friend gave me fish flakes, so I made my own dashi stock. I look forward to trying more recipes like this.

Sep 14, 2012

I made this recipe exactly as written and thought it was fantastic. I spent a semester studying in Japan (which does not make me an expert, but it does at least make me familiar) and I have to say this struck me as a very authentic, delicious dish. Make sure not to skip the mirin or dashi - their flavors are a must.

Oct 01, 2013

This is very close to the nabeyaki udon my grandma used to make. The dashi stock is important, but if unavailable, chicken stock can work. It is very important to use fresh udon noodles. If you use packaged dry noodles, they will get very soggy and the texture ruins the dish. I like to crack the eggs into the boiling broth and stir it a bit, then there are no big yolk balls. In Hawaii, we eat nabeyaki udon with a bowl of hot rice. Yum yum!

Dec 04, 2012

Unfortunately I had chicken broth and not dashi. I'm sure this would be perfect if I were using the right ingredients. As it was, I thought it was great and will certainly make it again.

Sep 29, 2014

This was a very delicious and surprising hearty soup. Almost most too much "stuff" and not enough broth. I will be mindful of adding another couple cups of dashi broth next time. Flavor was nice though and tasted even better the next day.

Mar 25, 2013

Delicious! Used oyster mushrooms instead of shitake & left out the eggs but it was still unbelievably tasty. Used the konbudashi recipe (with bonito flakes) on this site as the base. My whole family ate it including my 3 year old who had never had Japanese food before.

Oct 19, 2014

Great recipe. Used dried dashi powder from the japanese market (1 tsp per 3 cups of water). Only thing I would do differently would be not to add the extra salt as the dashi powder and soy sauce provided enough on their own. I like broth so I doubled the recipe and added a package of diced chicken thighs. I only used 1 package of tofu which was enough for me and I used half a package of dried shitakes which I soaked in water to reconstitute and then sliced them up.

Feb 22, 2014

This was delicious! Very flexible recipe. I used veggie stock and added some bonito flakes to it. I had no other veggies but kale, and the soup was quite yummy with just noodles and kale.


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  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 206 mg
  • 69%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 42.2 g
  • 84%
  • Sodium
  • 2491 mg
  • 100%

* Percent Daily Values are based on a 2,000 calorie diet.

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