A comforting and hearty Japanese udon noodle soup made with vegetables, shrimp tempura, and a flavorful broth. Perfect for a cozy meal on a cold day.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 200 g chicken breast
- 1200 ml dashi broth
- 1 egg
- 2 green onions
- 30 ml mirin
- 100 g shiitake mushrooms
- 4 shrimp tempura
- 60 ml soy sauce
- 100 g spinach
- 15 g sugar
- 300 g udon noodles
Directions
Step 1
Cook the udon noodles according to the package instructions, then drain and set aside.
Step 2
In a large pot, bring the dashi broth to a simmer.
Step 3
Add the soy sauce, mirin, and sugar to the broth and stir until the sugar is dissolved.
Step 4
Add the sliced chicken breast to the broth and cook until the chicken is fully cooked, about 10 minutes.
Step 5
Add the shiitake mushrooms and spinach to the broth and cook for an additional 5 minutes.
Step 6
Gently crack the egg into the simmering broth and allow it to poach for about 4-5 minutes, or until the egg white is set but the yolk is still runny.
Step 7
Divide the cooked udon noodles into bowls and ladle the hot broth over the noodles.
Step 8
Top each bowl with shrimp tempura and chopped green onions.
Step 9
Serve immediately and enjoy.