Japanese Nabeyaki Udon Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself! Ingredients:
6 cups prepared dashi stock |
1/4 pound chicken, cut into chunks |
2 carrots, diced |
1/3 cup soy sauce |
3 tablespoons mirin |
1/2 teaspoon white sugar |
1/3 teaspoon salt |
2 (12 ounce) packages firm tofu, cubed |
1/3 pound shiitake mushrooms, sliced |
5 ribs and leaves of bok choy, chopped |
1 (9 ounce) package fresh udon noodles |
4 eggs |
2 leeks, diced |
Directions:
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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