Udon noodle soup Nabe Yaki Udon – a detailed recipe cooking. 
Time: 1 hour. Complexity: Servings Per Container: 2 – 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. finished udon noodles
- 1/4 Art. diced chicken meat
- 1 chopped carrot
- 2 shiitake mushrooms
- 2 slices of kamaboko (mashed fish)
- 1 bunch of blanched spinach
- 4 tbsp. soup soup “dashi”
- 2 tbsp. l usukuti soy sauce
- 2 tbsp. l Mirina
- 1 piece combo
- 1 pinch of sea salt
- 1 handful of katsuobushi shavings (dried smoked tuna flakes bonito)
- 1 egg
Recipes with similar ingredients: noodles, shiitake mushrooms, carrots, spinach, chicken, tuna, soy sauce, mirin (rice wine), salt sea flakes, seaweed, eggs
Recipe preparation:
- In a saucepan, mix dashi, usukuchi, mirin and kombu. Bring to boiling over high heat. Add salt, katsuobushi and immediately turn off the fire.
- Strain the mixture in nabe (heat-resistant pan) or stewpan medium size. Put the udon and bring to a boil again. Reduce heat, add chicken, carrots and shiitake mushrooms. Cook minute. Break the eggs into the center of the soup. Water the eggs while they are soup. will not become white. Remove nabe from the fire, add kamaboko and blanched spinach.
