Udon Noodles One-Pot Meal

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
1 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 or My homemade Udon Noodle recipe
4 eggs
2 leeks, diced

Step 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.

Step 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.

Source: https://www.allrecipes.com/recipe/228898/japanese-nabeyaki-udon-soup/

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