Japanese Nabeyaki Udon Soup
Thick udon noodles simmer in a delicate dashi-based broth.Tender chicken and shrimp add satisfying protein and flavor.Fresh vegetables and mushrooms provide color and texture.A cracked egg cooks gently in the hot broth.Crispy tempura shrimp creates a delicious contrast.Everything comes together in one comforting Japanese hot pot.
Ingredients
For the Broth
- 4 cups (960 ml) dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon grated fresh ginger, optional
- ½ teaspoon salt, or to taste
For the Udon
- 2 portions frozen or fresh udon noodles
- 4 ounces (115 g) boneless chicken thigh, thinly sliced
- 4–6 peeled shrimp
- 2 large eggs
- 2 shiitake mushrooms, sliced
- ½ cup napa cabbage, chopped
- 2 green onions, sliced
- 4 slices kamaboko fish cake
- ½ cup fresh spinach
- 2 pieces shrimp or vegetable tempura, optional
For Garnishing
- Sliced green onions
- Shichimi togarashi
- Toasted sesame seeds, optional
- Nori strips, optional
Instructions
Prepare the Ingredients
- Wash and prepare all vegetables before starting.Thinly slice the chicken, mushrooms, carrots, and green onions.If using frozen udon, there is usually no need to thaw it completely.Keep the shrimp peeled and deveined.
Prepare the Broth
- Add the dashi stock to a medium saucepan.Stir in the soy sauce, mirin, sugar, and optional ginger.Bring the broth to a gentle simmer.Taste and adjust the seasoning with a little salt if necessary.The broth should taste savory, lightly sweet, and balanced
Cook the Chicken
- Add the sliced chicken to the simmering broth.Cook for approximately 4–5 minutes, or until the chicken is cooked through.Skim away any foam that rises to the surface if necessary.
Add the Vegetables
- Add the shiitake mushrooms, carrots, and napa cabbage.Simmer for approximately 2–3 minutes.The vegetables should become tender while retaining some texture.
Add the Udon
- Add the udon noodles to the broth.Cook according to the package instructions, usually for several minutes until the noodles become hot and tender.If using frozen udon, gently separate the noodles as they soften.
Add the Shrimp
- Place the shrimp into the simmering soup.Cook until they turn pink and opaque, usually about 2–3 minutes depending on size.Avoid overcooking the shrimp.
Add the Fish Cake and Spinach
- Add the kamaboko slices and spinach.Simmer briefly until the spinach wilts and the fish cake is heated through.
Add the Egg
- Carefully crack an egg into each portion of the simmering soup.Cover the pot and cook for approximately 2–4 minutes, depending on how firm you want the egg.For a soft yolk, remove the pot from the heat while the yolk is still slightly soft.
Add Tempura
- Place a piece of shrimp or vegetable tempura on top immediately before serving.Adding it at the end keeps some of its crispness while allowing a little of the flavorful broth to soak into the coating.
Garnish
- Sprinkle with sliced green onions.Add shichimi togarashi for gentle heat.Optional nori strips and toasted sesame seeds add extra flavor and texture.
Serve Immediately
- Serve the Nabeyaki Udon while piping hot.If using individual heatproof pots, bring them directly to the table for the traditional presentation.Be careful because the pot and broth will be extremely hot.
Notes
- Use dashi for authentic flavor: Dashi provides the characteristic savory Japanese foundation of the soup.
- Frozen udon works beautifully: Frozen udon often has an excellent chewy texture and is convenient for quick meals.
- Use chicken thigh: Thigh meat remains tender during simmering and provides more flavor than very lean cuts.
- Shrimp cook quickly: Add them toward the end to prevent a rubbery texture.
- Egg doneness is personal: Adjust the cooking time depending on whether you prefer a runny or firm yolk.
- Tempura is optional: It adds classic texture but can be omitted for a lighter soup.
- Watch the salt: Soy sauce and dashi can vary in saltiness, so taste before adding additional salt.
- Serve immediately: Nabeyaki Udon is best enjoyed while the broth is extremely hot and the noodles are chewy.