Japanese Udon Soup Food

JAPANESE NABEYAKI UDON SOUP

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.

JAPANESE UDON NOODLE SOUP

Steps:

• Cook the udon noodles according to the package directions; drain and set aside.
• In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
• Cook until the carrots are crisp-tender, 1-2 minutes.
• Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
• Add the mushrooms, cook for 30 minutes, and remove from heat.
• Place the miso on a medium bowl and add a ladleful of hot broth.
• Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
• Do not let the soup come to a boil, or the mixo will lose some of its flavor.
• Taste the soup for saltiness and add soy sauce to taste.
• Stir in the scallions.
• With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
• Ladle in the soup and serve hot.