Udon Nabe with Chicken and Leeks
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Ingredients
- 500 g chicken thigh fillets, sliced
- 3 leeks, sliced
- 150 g shiitake mushrooms, sliced
- 2 pak choi
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 400 g thick udon noodles
- 4 eggs
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 41.5 g
- Carbohydrate
- 41.2 g
- of which sugars
- 8.3 g
- Fat
- 12.6 g
- of which saturates
- 3.6 g
- Fibre
- 5.6 g
- Salt
- 3.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.
- 2
Add the chicken and leeks and simmer for 10 minutes until the chicken has no pink remaining.
- 3
Add the shiitake and pak choi and simmer for 4-5 minutes until the pak choi is tender.
- 4
Stir in the udon noodles, loosening them with chopsticks, and simmer for 3-4 minutes until heated through.
- 5
Crack the eggs into the pan in four separate spaces between the noodles, cover and cook for 3-4 minutes until the whites are set and the yolks are still a little soft.
- 6
Ladle straight from the pan into bowls to serve.
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