Nabeyaki Udon
A classic Japanese hot pot noodle soup served in individual clay pots with shrimp tempura, egg, and vegetables.
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Ingredients
- 1 package Frozen Udon Noodles
- 1 1/2 cups Dashi Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon Mirin
- 2 pieces Shrimp Tempura
- 50 grams Chicken Thigh
- 1 piece Shiitake Mushroom
- 2 slices Kamaboko (Fish Cake)
- 1 large Egg
- 1 stalk Green Onion
- 1/4 cup Spinach(optional)
Instructions
- 1
Prepare the broth by combining dashi stock, soy sauce, and mirin in a small pot or a traditional clay donabe.
- 2
Slice the chicken thigh into bite-sized pieces and add them to the broth, bringing it to a gentle simmer over medium heat.
- 3
Add the shiitake mushroom and kamaboko slices to the simmering broth and cook for 3 minutes.
- 4
Briefly blanch the udon noodles in hot water to loosen them, then add them directly into the pot.
- 5
Carefully crack the egg into the center of the pot, ensuring the yolk remains intact.
- 6
Place the shrimp tempura on top of the noodles, avoiding submerging the crispy coating entirely.
- 7
Cover the pot with a lid and simmer for 2-3 minutes until the egg white is set but the yolk is still runny.
- 8
Garnish with chopped green onions and serve immediately while still bubbling.
Nutrition per Serving
540
Calories
24g
Protein
72g
Carbs
16g
Fat
4g
Fiber
6g
Sugar
1450mg
Sodium
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