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

Japanese Nabeyaki Udon Soup

dashi stock

chicken,

carrots, diced

soy sauce

mirin

white sugar

salt

(12 ounce) packages firm tofu, cubed

shiitake mushrooms, sliced

(9 ounce) package fresh udon noodles

eggs

leeks, diced

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.


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.

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!

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.

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.

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.

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.

Made a simplified version without the noodles. The eggs were scrumptious and the shiitakes just delicious. So easy to make! Definitely adding it to my rotation. Thanks!!

This has become a regular dinner in my family. We all love the taste of dashi and while I prefer it without chicken my husband won't eat the tofu. So I pick out the chicken he picks out the tofu and a happy family eats together. Seriously make your own dashi if you can and use mirin. I ran out one time and made it with sake but it was too harsh for the delicate chicken and broth.

japanese nabeyaki udon soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $9.46 /serving

Author : jaime

Ingredients

Instructions

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