This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

548 calories; protein 42.2g; carbohydrates 53.4g; fat 17.2g; cholesterol 206mg; sodium 2491.2mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 5 stars
09/14/2012
I liked this. I don't have a reference to compare it to, but I would make this again. I only used 14 ounces of tofu, it was all that would fit in the pot. Loved the noodles. My friend gave me fish flakes, so I made my own dashi stock. I look forward to trying more recipes like this. Read More
(30)
42 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2012
I liked this. I don't have a reference to compare it to, but I would make this again. I only used 14 ounces of tofu, it was all that would fit in the pot. Loved the noodles. My friend gave me fish flakes, so I made my own dashi stock. I look forward to trying more recipes like this. Read More
(30)
Rating: 5 stars
09/14/2012
I made this recipe exactly as written and thought it was fantastic. I spent a semester studying in Japan (which does not make me an expert but it does at least make me familiar) and I have to say this struck me as a very authentic delicious dish. Make sure not to skip the mirin or dashi - their flavors are a must. Read More
(25)
Rating: 5 stars
10/01/2013
This is very close to the nabeyaki udon my grandma used to make. The dashi stock is important, but if unavailable, chicken stock can work. It is very important to use fresh udon noodles. If you use packaged dry noodles, they will get very soggy and the texture ruins the dish. I like to crack the eggs into the boiling broth and stir it a bit, then there are no big yolk balls. In Hawaii, we eat nabeyaki udon with a bowl of hot rice. Yum yum! Read More
(17)
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Rating: 5 stars
12/04/2012
Unfortunately I had chicken broth and not dashi. I'm sure this would be perfect if I were using the right ingredients. As it was, I thought it was great and will certainly make it again. Read More
(16)
Rating: 5 stars
10/19/2014
Great recipe. Used dried dashi powder from the japanese market (1 tsp per 3 cups of water). Only thing I would do differently would be not to add the extra salt as the dashi powder and soy sauce provided enough on their own. I like broth so I doubled the recipe and added a package of diced chicken thighs. I only used 1 package of tofu which was enough for me and I used half a package of dried shitakes which I soaked in water to reconstitute and then sliced them up. Read More
(3)
Rating: 5 stars
03/25/2013
Delicious! Used oyster mushrooms instead of shitake & left out the eggs but it was still unbelievably tasty. Used the konbudashi recipe (with bonito flakes) on this site as the base. My whole family ate it including my 3 year old who had never had Japanese food before. Read More
(1)
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Rating: 4 stars
09/29/2014
This was a very delicious and surprising hearty soup. Almost most too much "stuff" and not enough broth. I will be mindful of adding another couple cups of dashi broth next time. Flavor was nice though and tasted even better the next day. Read More
(1)
Rating: 5 stars
06/16/2013
Made a simplified version without the noodles. The eggs were scrumptious and the shiitakes just delicious. So easy to make! Definitely adding it to my rotation. Thanks!! Read More
Rating: 5 stars
01/03/2018
This has become a regular dinner in my family. We all love the taste of dashi and while I prefer it without chicken my husband won't eat the tofu. So I pick out the chicken he picks out the tofu and a happy family eats together. Seriously make your own dashi if you can and use mirin. I ran out one time and made it with sake but it was too harsh for the delicate chicken and broth. Read More