NABEYAKI RECIPES

JAPANESE NABEYAKI UDON SOUP RECIPE | ALLRECIPES

Japanese Nabeyaki Udon Soup Recipe | Allrecipes 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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 cups prepared dashi stock
¼ pound chicken, cut into chunks
2 carrots, diced
? cup soy sauce
3 tablespoons mirin
½ teaspoon white sugar
? teaspoon salt
2 (12 ounce) packages firm tofu, cubed
? 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, CarbohydrateContent 53.4 g, CholesterolContent 206 mg, FatContent 17.2 g, FiberContent 2.8 g, ProteinContent 42.2 g, SaturatedFatContent 3.5 g, SodiumContent 2491.2 mg, SugarContent 8.5 g

BEST NABEYAKI UDON RECIPE - HOW TO MAKE NABEYAKI UDON RECIPE

Best Nabeyaki Udon Recipe - How To Make Nabeyaki Udon Recipe image

Nabeyaki Udon is a one-pot Japanese comfort noodle soup.

Provided by Myo Quinn

Categories dairy-free nut-free weeknight meals soup

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 piece kombu, about 5x5 inches
3 c. bonito flakes
1 tbsp. soy sauce
1 tbsp. mirin
1 tsp. kosher salt
6 oz. boneless skinless chicken thighs, cut into 1/2-inch pieces
4 oz. kabocha, butternut, or kuri squash, seeded and sliced 1/2-inch thick
1 c. shiitake mushrooms, thinly sliced
3 scallions, thinly sliced, whites and greens separated
2 oz. kamaboko, sliced 1/4-inch thick
1 c. snow peas, thinly slice on a diagonal
1 c. spinach
2 eggs, lightly beaten
12 oz. udon noodle, cooked and drained
Shichimi togarashi, optional

Steps:

Make dashi: In a 3.5 to 4-quart donabe or Dutch oven, add 9 cups of cold water and kombu. Simmer over medium heat for 10 minutes. As soon as the water comes to a boil, turn off the heat. Add bonito flakes and let stand for 2 minutes without stirring. Remove the kombu and bonito flakes using a mesh sieve. The kombu and bonito flakes can be reused to make a lighter, but still delicious dashi by simmering in 4 cups of water. Otherwise, discard. Bring dashi to a simmer over medium heat and add soy sauce, mirin, and salt. Add chicken, squash, mushrooms, and scallion whites. Cook for 6 minutes. Add kamaboko, snow peas, spinach, scallion greens, and eggs. Cook for 2 minutes, gently stirring occasionally. Add udon noodles. Serve with a sprinkle of shichimi togarashi, if you’d like.

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