Nabe Yaki Udon Noodle Soup
Votes: 10
Time: 1 hour.
Complexity: average
Servings: 2 - 4
Complexity: average
Servings: 2 - 4
Udon noodle soup "Nabe yaki udon" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g of cooked udon noodles
- 1/4 cup diced chicken
- 1 chopped carrot
- 2 shiitake mushrooms
- 2 slices kamaboko (fish puree)
- 1 bunch blanched spinach
- 4 tbsp. broth for soupdasi»
- 2 tablespoons Usukuchi soy sauce
- 2 tbsp mirin
- 1 piece of kombu
- 1 pinch of sea salt
- 1 handful katsuobushi shavings (dried smoked bonito flakes)
- 1 egg
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Recipes with similar ingredients: noodles, shiitake mushrooms, carrot, spinach, chicken, tuna, soy sauce, mirin (rice wine), sea salt flakes, seaweed, eggs
Cooking the dish according to the recipe:
- Combine dashi, usukuchi, mirin, and kombu in a saucepan. Bring to a boil over high heat. Add salt and katsuobushi, and immediately turn off the heat.
- Strain the mixture into a nabe (heatproof saucepan) or medium saucepan. Add the udon and bring to a boil again. Reduce the heat, add the chicken, carrots, and shiitake mushrooms, and simmer for one minute.
Crack the eggs into the center of the soup. Pour the soup over the eggs until they turn white. Remove the nabe from the heat and add the kamaboko and blanched spinach.
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