Photo: Cala
Japanese Nabeyaki Udon Soup
13 ingredients
15 min + 25 min
4 servings
openrecipes
"This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!"
Estimated Nutrition (whole recipe, rough)
504
Calories
54g
Protein
15g
Fat
43g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups prepared dashi stock
- 1/4 pound chicken, cut into chunks
- 2 carrots, diced
- 1/3 cup soy sauce
- 3 tablespoons mirin
- 1/2 teaspoon white sugar
- 1/3 teaspoon salt
- 2 (12 ounce) packages firm tofu, cubed
- 1/3 pound shiitake mushrooms, sliced
- 5 ribs and leaves of bok choy, chopped
- 1 (9 ounce) package fresh udon noodles
- 4 eggs
- 2 leeks, diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes