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
NABE YAKI UDON
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
- Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.
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.
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