Japanese Nabeyaki Udon Soup

Ingredients

• 6 cups prepared dashi stock
• 0.25 pounds chicken , cut into chunks
• 2 carrots , diced
• 0.33 cups soy sauce
• 3 tablespoons mirin
• 0.5 teaspoons white sugar
• 0.33 teaspoons salt
• 2 packages firm tofu , 12 ounce
• 0.33 pounds shiitake mushrooms , sliced
• 5 ribss and leaves of bok choy , chopped
• 1 package fresh udon noodles , 9 ounce
• 4 eggs
• 2 leeks , diced

Instructions

1. 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.

2. 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.