Name: Japanese Nabeyaki Udon Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Prepared dashi stock - 6 cups; Chicken, cut into chunks - ¼ pound; Carrots, diced - 2; Soy sauce - ⅓ cup; Mirin - 3 tablespoons; White sugar - ½ teaspoon; Salt - ⅓ teaspoon; Firm tofu, cubed - 2 (12 ounce) packages; Shiitake mushrooms, sliced - ⅓ pound; Ribs and leaves of bok choy, chopped - 5; Fresh udon noodles - 1 (9 ounce) package; Eggs - 4; Leeks, diced - 2

Ingredients for - Japanese Nabeyaki Udon Soup

1. Prepared dashi stock 6 cups

2. Chicken, cut into chunks ¼ pound

3. Carrots, diced 2

4. Soy sauce ⅓ cup

5. Mirin 3 tablespoons

6. White sugar ½ teaspoon

7. Salt ⅓ teaspoon

8. Firm tofu, cubed 2 (12 ounce) packages

9. Shiitake mushrooms, sliced ⅓ pound

10. Ribs and leaves of bok choy, chopped 5

11. Fresh udon noodles 1 (9 ounce) package

12. Eggs 4

13. Leeks, diced 2

How to cook deliciously - Japanese Nabeyaki Udon Soup

1 . Stage

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 . Stage

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.