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

A twohandled clay pot filled with udon chicken spinach mushrooms tofu and egg.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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.

Cooks' Note

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

Recipe information

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

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.