Description
Hearty and comforting, this Japanese noodle soup is packed with flavor. Perfect for a cozy night in!
Ingredients
Units
Scale
- 4 single-serve packets udon noodles
- 2 boneless chicken thighs, thinly sliced
- 150 g tofu puffs or atsuage tofu, rinsed
- 8 shiitake mushrooms, stems removed
- 12 slices kamaboko (fish cake)
- 7 cups dashi stock
- 1/2 cup red miso
- 1/4 cup mirin
- 2 stalks spring onions, sliced (white and green parts separated)
- 4 eggs
Instructions
- Bring dashi stock to a boil in a large pot.
- Add chicken and the white parts of the spring onions. Reduce heat and simmer for 10 minutes.
- Stir in mirin and miso paste until dissolved completely.
- Add udon noodles, tofu puffs, and mushrooms. Cook 5 minutes on medium heat.
- Add kamaboko and spring onion greens. Crack eggs on top, cover, and simmer for 2 minutes for soft-set eggs.
- Remove from heat and divide among 4 bowls. Serve hot with broth, noodles, and toppings.
Notes
- If dashi isn’t available, use chicken or vegetable stock with 1 teaspoon soy sauce and a small piece of kombu.
- Red miso adds depth; white miso gives a milder flavor.
- Replace chicken with tofu for a vegetarian version.
- Mirin substitute: 1 tablespoon sugar + 3 tablespoons rice vinegar or sake.
- Best served immediately; noodles will absorb broth if stored.
- Tofu puffs can be replaced with pan-fried firm tofu cubes.
- For soft-set eggs, simmer just 2 minutes; for firmer yolks, cook slightly longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 150