Name: Nabeyaki Udon Soup With Chicken, Spinach, and Mushrooms
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1/2 cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu; 5 ounces mature spinach (about 3/4 bunch), trimmed; 3/4 teaspoon kosher salt, plus more; 1/2 cup snow peas; 2 boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces; 7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed; 2 (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional); 3 tablespoons soy sauce; 1 teaspoon mirin; 8 ounces udon noodles; 1/2 cup sliced scallions; 1 1/2 ounces Japanese fish cake, thinly sliced (optional); 2 large eggs

Active Time
45 minutes
Total Time
45 minutes

Although this soup is often served in American restaurants topped with fancy ingredients such as shrimp tempura, in Japan it is a simple weeknight dinner that comes together quickly and usually features a few classic ingredients. I used to make this version, fortified with dried sardines for additional flavor and nutrients, for my children when they were sick. If you are preparing the soup using a traditional Japanese donabe (ceramic pot), keep in mind that the udon noodles will continue to cook even after the pot is removed from the heat, so do not overcook the noodles when boiling them the first time.

Ingredients

4 servings

1/2 cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu

5 ounces mature spinach (about 3/4 bunch), trimmed

3/4 teaspoon kosher salt, plus more

1/2 cup snow peas

2 boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces

7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed

2 (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)

3 tablespoons soy sauce

1 teaspoon mirin

8 ounces udon noodles

1/2 cup sliced scallions

1 1/2 ounces Japanese fish cake, thinly sliced (optional)

2 large eggs

Preparation

Step 1
Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
Step 2
Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
Step 3
Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3–5 minutes.
Step 4
Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
Step 5
Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
Step 6
Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
Step 7
Serve soup immediately in pot tableside, portioning into individual bowls.

Cooks' Note

Fried tofu (aburaage) and Japanese fish cake are available at Asian markets and some specialty grocery stores.

Leave a Review

Reviews (5)

This was good. I added way more soy sauce than it said lol. Made it tastier. Also I accidentally bought filets not little sardines but it still worked the same! Next time I'm going to try to get cilantro and lime and some other garnishes. I had no complaints about this recipe except for the step in the beginning to cook your veggies first. Just add it in the pot at the end, really no need for extra work lol
- alollsch
- Fort Bragg, NC
- 5/22/2019
I made a vegetarian version of this soup, omitting the chicken and doubling the tofu. I guess it needs the chicken.
- ellenrls
- Baltimore
- 1/21/2018
This recipe is great. We enjoyed making our first homemade dashi and thought the soup was flavorful and delicious. We used bonito flakes and kombu for the dashi and replaced the spinach with bok choy. We didn't use the optional fish cakes or tofu, but otherwise followed the recipe directly. Came out great!
- crcoppersmi
- New York, NY
- 5/31/2017
I'd probably give this a 3.5 out of 4 forks. It was pretty good, although I did leave out some of the ingredients (sardines, fish cakes, etc.). I would make again with a few modifications....maybe add in some lime juice and cilantro along with the scallions.
- Anonymous
- Cleveland, OH
- 2/14/2017
This soup was very tasty and fun. Easily modified to what you have and don't have on hand. I used anchovies (which dissolved completely in the simmering) as well as seaweed. I used plum wine instead of mirin, and a few other modifications for veggies. Yum.
- acupunctureopl
- Chico, CA
- 2/2/2017