| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 cups dashi
- 2 teaspoons salt
- 3 tablespoons each: dark soy sauce and light soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 green onions, cut into 2-inch lengths and halved lengthwise
- 6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
- 1/4 head Napa cabbage cut into 1-inch squares
- 1 pound fresh, refrigerated or frozen udon noodles
Instructions
- In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
- Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 58 mg |
| Sodium | 1303 mg |
Reviews
Stock is a good start, added lime juice to it to give some zing. I will make this again, just need to figure out how to make the chicken more tender.
Very good. Closest recipe I’ve found to authentic Japanese udon.
I think of this as the Japanese Chicken Noodle Soup, perfect for a cold winter night. The dish comes together quickly, particularly if you have dashi on hand. I’ve made this several times, and have always found it to be a hearty, delicious soup, particularly with the addition of the cabbage and mushroom. Though not common additions to Tori Nanba Udon, they’re not entirely uncommon either. This is simply a great recipe…thanks!
This is good but less vegies would be more authentic.