READY IN 40 mins

Japanese Nabeyaki Udon Soup

Read Reviews (5)

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

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

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.

—Dezzie

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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.

—dwarfcatt

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7 Ratings

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.

—LAURCL

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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.

—Jacquie

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Oct 22, 2012

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.

—Karen L

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Nutrition

Calories
548 kcal
27%

Carbohydrates
53.4 g
17%

Cholesterol
231 mg
77%

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.

Nutritional Information

Japanese Nabeyaki Udon Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 548
Calories from Fat: 155

% Daily Value *
Total Fat 17.2g 27 %
** Saturated Fat 3.5g 18 %
** Cholesterol 231mg 77 %
** Sodium 2491mg 100 %
** Potassium 1205mg 34 %
Total Carbohydrates 53.4g 17 %
Dietary Fiber 2.8g 11 %
Protein 42.2g 84 %
** Sugars 8.5g
Vitamin A 164 %
Vitamin C 51 %
Calcium 90 %
Iron 123 %
** Thiamin 37 %
** Niacin 121 %
** Vitamin B6 40 %
** Magnesium 41 %
** Folate 96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.