Best 3 Japanese Nabeyaki Udon Soup Recipes
Embark on a culinary journey to the heart of Japanese comfort food with Nabeyaki Udon, a soul-warming noodle soup that tantalizes the taste buds. This delectable dish, deeply rooted in traditional Japanese cuisine, is a symphony of flavors and textures, featuring tender udon noodles swimming in a rich and flavorful broth, accompanied by an array of enticing ingredients. From the savory dance of chicken and shrimp to the delightful crunch of vegetables like carrots, shiitake mushrooms, and spinach, each bite of Nabeyaki Udon unveils a new layer of culinary delight. Topped with a vibrant sprinkle of green onions and a sprinkling of seven-spice shichimi togarashi, this noodle soup promises an unforgettable dining experience.
In this comprehensive culinary guide, we present a collection of enticing Nabeyaki Udon recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned chef seeking to elevate your Japanese cooking repertoire or a home cook yearning for a taste of authentic Japanese flavors, our recipes will guide you through the process of creating this comforting dish in the comfort of your own kitchen. From the classic Nabeyaki Udon recipe that stays true to traditional Japanese flavors to variations featuring vegetarian-friendly ingredients and alternative protein sources like tofu, our recipes offer something for every palate.
JAPANESE NABEYAKI UDON SOUP
This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!
Provided by jaime
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 53.4 g, Cholesterol 206 mg, Fat 17.2 g, Fiber 2.8 g, Protein 42.2 g, SaturatedFat 3.5 g, Sodium 2491.2 mg, Sugar 8.5 g
NABEYAKI UDON (JAPANESE NOODLE)
A pan of white thick noodles and soup served with fish cakes and chicken and vegetables. Deep fried prawn can also be used in place of the fish cakes for a tasty variation.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite-sized pieces.
- Slice negi/leek diagonally into 1/2 inch lengths.
- Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths.
- Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
- Divide the soup into four individual earthen pots and cook on medium heat.
- Add chicken in the soup and simmer.
- Add udon noodle in the pot and place kamaboko and spinach on the top.
- Simmer for five minutes.
- Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.
Nutrition Facts : Calories 312.8, Fat 19.7, SaturatedFat 5.7, Cholesterol 290.5, Sodium 1885.7, Carbohydrate 6.1, Fiber 2.2, Sugar 1.5, Protein 27.6
NABEYAKI UDON SOUP WITH CHICKEN, SPINACH, AND MUSHROOMS
Steps:
- Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
- Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
- Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.
- Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
- Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
- Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
- Serve soup immediately in pot tableside, portioning into individual bowls.
Tips:
- Use high-quality ingredients: Fresh vegetables, succulent udon noodles, and flavorful dashi make all the difference in this dish.
- Don't overcrowd the pot: Nabeyaki udon is a hearty soup, but it's important not to overcrowd the pot or the noodles will become mushy. Cook the ingredients in batches if necessary.
- Season to taste: The dashi should be the primary flavor in this dish, but you can adjust the seasoning with soy sauce, mirin, and sake to your liking.
- Serve immediately: Nabeyaki udon is best served hot and fresh from the pot. Leftovers can be stored in the refrigerator for up to 3 days, but the noodles will absorb the broth and become softer over time.
Conclusion:
Nabeyaki udon is a delicious and comforting Japanese noodle soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying meal, give this recipe a try!
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