JAPANESE NABEYAKI UDON SOUP
This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!
Provided by jaime
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- 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 548.2 calories, Carbohydrate 53.4 g, Cholesterol 206 mg, Fat 17.2 g, Fiber 2.8 g, Protein 42.2 g, SaturatedFat 3.5 g, Sodium 2491.2 mg, Sugar 8.5 g
NABEYAKI UDON SOUP WITH CHICKEN, SPINACH, AND MUSHROOMS
Steps:
- Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
- Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
- Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.
- Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
- Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
- Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
- Serve soup immediately in pot tableside, portioning into individual bowls.
NABEYAKI UDON (JAPANESE NOODLE)
A pan of white thick noodles and soup served with fish cakes and chicken and vegetables. Deep fried prawn can also be used in place of the fish cakes for a tasty variation.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite-sized pieces.
- Slice negi/leek diagonally into 1/2 inch lengths.
- Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths.
- Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
- Divide the soup into four individual earthen pots and cook on medium heat.
- Add chicken in the soup and simmer.
- Add udon noodle in the pot and place kamaboko and spinach on the top.
- Simmer for five minutes.
- Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.
Nutrition Facts : Calories 312.8, Fat 19.7, SaturatedFat 5.7, Cholesterol 290.5, Sodium 1885.7, Carbohydrate 6.1, Fiber 2.2, Sugar 1.5, Protein 27.6
KAKE UDON - BASIC JAPANESE UDON NOODLE SOUP
The amount of broth this recipe makes is the bare minimum for 2 servings, so if you want more broth, you might want to adjust the recipe.
Provided by Stovepipe
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot of water for cooking the udon noodles.
- Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
- Cook the udon noodles according to the package instructions.
- Divide drained, cooked udon into two large, deep serving bowls.
- Top with grated ginger, chopped green onion, and fish cake slices (optional).
- Pour in simmering broth to fill both bowls.
- Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
- Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.
Nutrition Facts : Calories 324.6, Fat 0.7, SaturatedFat 0.1, Sodium 2686.2, Carbohydrate 65.6, Fiber 3.8, Sugar 0.6, Protein 11.7
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