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This is a wonderful Japanese soup, very popular throughout Japan – with chicken, eggs, and vegetables. A meal in and of itself!
Ingredients
- 6 cups prepared dashi stock
- ¼ pound chicken, cut into chunks
- 2 carrots, diced
- 1/3 cup soy sauce
- 3 tablespoons mirin
- ½ teaspoon white sugar
- 1/3 teaspoon salt
- 2 (12 ounce) packages firm tofu, cubed
- 1/3 pound shiitake mushrooms, sliced
- 5 ribs and leaves of bok choy, chopped
- 1 (9 ounce) package fresh udon noodles
- 4 eggs
- 2 leeks, diced
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 548 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat4g | 18% |
| Cholesterol206mg | 69% |
| Sodium2491mg | 108% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber3g | 10% |
| Total Sugars9g | |
| Protein42g | |
| Vitamin C31mg | 153% |
| Calcium719mg | 55% |
| Iron12mg | 68% |
| Potassium1205mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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