"This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!" — jaime
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prepared dashi stock
chicken, cut into chunks
2 (12 ounce) packages
firm tofu, cubed
shiitake mushrooms, sliced
ribs and leaves of bok choy, chopped
1 (9 ounce) package
fresh udon noodles
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.
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.
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.
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.
Great - and so easy! For those who have never tried Japanese noodle soups - this is basically a healthier version of instant raman. If you like that, you'll like this. I use a 12 oz package of tofu and thought it was plenty. You could make this with more broth if you like a brothier soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Nabeyaki Udon Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 155
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