This delicious Japanese soup, which contains chicken, eggs, and veggies, is particularly well-liked throughout the country. an entire supper by itself!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 cups prepared dashi stock
- ¼ pound chicken, cut into chunks
- 2 carrots, diced
- ⅓ cup soy sauce
- 3 tablespoons mirin
- ½ teaspoon white sugar
- ⅓ teaspoon salt
- 2 (12 ounce) packages firm tofu, cubed
- ⅓ pound shiitake mushrooms, sliced
- 5 ribs and leaves of bok choy, chopped
- 1 (9 ounce) package fresh udon noodles
- 4 eggs
- 2 leeks, diced
Instructions
- 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.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 206 mg |
| Dietary Fiber | 3 g |
| Protein | 42 g |
| Saturated Fat | 4 g |
| Sodium | 2491 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Kids love udon so I thought I’d give this a go. I made my own dashi (mostly awase, some shitake, a BIT of iriko) and improvised and combined them all. it was awesome! Of course I made a huge pot about 12 cups of broth. We loved it!
I made this for an international cooking night with my friends. After reading previous reviews I chose to cook the udon noodles early in the day and refrigerated them until I was ready to use them that night. I found the Dashi in granules and basically taste tested until it was just right. One package of tofu was plenty.?It was a huge hit! Everyone raved over it.
Liked it, next time could get some heat. Hoping good for lunch tomorrow!
I do not eat meat, so did not put in chicken or eggs. The soup was delicious!
Delicious but a little salty. I might try reduced sodium soy sauce next time.
had to make it to goood
Quite savory, a lot of good vegetables.
Mama liked it but. She told me next time cook the noodles but don’t add them to the soup until she’s ready to eat it. Apparently if you cook the noodles with the soup they get soggy. Next time I’ll cook the noodles separately and she can throw them in when she wants to.
Amazing! Whole family loved it! Had to improvise a bit. No prepared dashi so I made my own. Used roasted seaweed but couldn’t find bonito flakes. I found a great fish bouillon paste for stock and it came out great. I don’t do tofu so added a few extra shiitakes and used beef instead of chicken. A new staple in our home for sure.
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.
This was awesome. I will definitely make it again
I made it today. Made my own dashi stock with bonito flakes. The changes that I would bring though is dilute the stock a little bit cause I for one could not sip that base on its own and it felt a bit too overwhelming after several bites. And add more veggies – more carrots, mushrooms, bok choys. I actually did add more baby bok choy (14 or something). But will likely add some more next time. Also I added more chicken – 4 breasts. Didnt have tofu and I wanted to make this a more wholesome meal. Finally, I substituted leeks for green onion (since this was what I had) and added six eggs instead of four 😉
I doubled the batch and between the 3 of us, we ate it all! Really good and easy. I loaded it with more vegetables and diluted the broth a bit.
Good and easy udon soup. Made my whole kitchen smell like Japan. Really nice mixture of textures.
Great comfort food–maybe more liquid to substance ratio necessary but really quite lovely over all.
Super yummy and very easy. I added shiitake mushrooms and used an amino acid “soy sauce”. All three of my children loved it. If you get good udon it actually saves for a day or two nicely!
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.
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.
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.
This is simply an amazing recipe, quick and very simple. I love it….
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!