This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!
Ingredients
- prepared dashi stock: 6 cups
- chicken, cut into chunks: 0.25 pound
- carrots: 2 piece (diced)
- soy sauce: 0.33333 cup
- Mirin: 3 Tbsp
- white sugar: 0.5 tsp
- salt: 0.33333 tsp
- firm tofu: 2 packages (12 ounce packages, cubed)
- shiitake mushrooms: 0.33333 pound (sliced)
- ribs and leaves of bok choy: 5 piece (chopped)
- udon noodles: 1 pack (9 ounce pack, fresh)
- eggs: 4 piece
- leeks: 2 piece (diced)
Metric Conversion
Stages of cooking
-
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
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Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
