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.
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
CHICKEN-UDON SOUP WITH HIJIKI AND SPINACH LEAVES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, cover the hijiki with cold water by 2 inches and let soak until tender, about 30 minutes. Drain the water and reserve the hijiki.
- Remove the skin from the chicken and discard. Shred the meat with your hands and set aside.
- Cook the noodles according to package directions. Rinse under cold water until cool and set aside.
- In a medium saucepan over high heat, whisk together the miso and 8 cups cold water. Bring to a boil and set aside.
- Divide the chicken, noodles, hijiki, spinach and scallions among 4 large bowls. Return the miso to a boil and pour an equal amount into each bowl, using a fork to stir the ingredients around in each bowl. Drizzle 1/2 teaspoon sesame oil into each bowl. Serve immediately.
Nutrition Facts : @context http, Calories 811, UnsaturatedFat 26 grams, Carbohydrate 55 grams, Fat 40 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 11 grams, Sodium 1511 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP
A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
- For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
- When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
- Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
- As an variation you may also add a poached egg or some grated parmesan on top of the soup.
Nutrition Facts : Calories 570.4, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 218.4, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 40
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
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