Nabeyaki Udon Soup With Chicken Spinach And Mushrooms Recipes

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

Ingredients

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

Ingredients

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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