Nabeyaki Udon Soup With Chicken Spinach And Mushrooms Recipes

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JAPANESE NABEYAKI UDON SOUP



Japanese Nabeyaki Udon Soup image

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

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

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



Nabeyaki Udon Soup with Chicken, Spinach, and Mushrooms image

This udon soup is a simple weeknight dinner that comes together quickly and features a few classic Japanese ingredients.

Provided by Keiko Ohtao

Categories     Soup/Stew     Noodle     Chicken     Mushroom     Sardine     Spinach     Tofu     Dinner

Yield 4 servings

Number Of Ingredients 13

1/2 cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu
5 ounces mature spinach (about 3/4 bunch), trimmed
3/4 teaspoon kosher salt, plus more
1/2 cup snow peas
2 boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces
7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed
2 (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)
3 tablespoons soy sauce
1 teaspoon mirin
8 ounces udon noodles
1/2 cup sliced scallions
1 1/2 ounces Japanese fish cake, thinly sliced (optional)
2 large eggs

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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