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!

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 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


  1. 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.

  2. 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 (per serving)

548 Calories
17g Fat
53g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 548
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 18%
Cholesterol 206mg 69%
Sodium 2491mg 108%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 42g
Vitamin C 31mg 153%
Calcium 719mg 55%
Iron 12mg 68%
Potassium 1205mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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