Japanese Nabeyaki Udon Soup
Description
This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
Ingredients
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6 cups prepared dashi stock
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1/4 pound chicken, cut into chunks
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2 carrots, diced
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1/3 cup soy sauce
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3 tablespoons mirin
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1/2 teaspoon white sugar
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1/3 teaspoon salt
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2 (12 ounce) packages firm tofu, cubed
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1/3 pound shiitake mushrooms, sliced
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5 ribs and leaves of bok choy, chopped
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1 (9 ounce) package fresh udon noodles
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4 eggs
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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.