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
- 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
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
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
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