Simple Udon Soup
Ready In: 20 mins
Serves: 4
Ingredients
- 1 lb udon noodles
- 6 cups dashi stock
- 2 leeks
- 4 leaves fresh spinach, with stems
- 1 cooked chicken breast
- 6 ounces kamaboko, thinly sliced
- 4 shiitake mushrooms
- 4 eggs
- salt or mirin or sake or soy sauce, to taste
Directions
- Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside.
- Boil dashi.
- Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
- Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls.
- Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling.
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