Japanese · Dinner
Hot Pot Udon with Egg (Gluten-Free)
Boneless chicken thigh and rice udon-style noodles simmer in a gluten-free dashi broth built from tamari, mirin, kombu, and ginger, finished with a soft-poached egg, scallion, and nori strips for a complete Japanese-style noodle bowl.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
548Calories
48.2gProtein
19.6gFat
45.8gCarbs
5.4gSugar
3.2gFiber
1980mgSodium
494mgChol
5.1gSat Fat
780mgPotassium
95mgCalcium
3.8mgIron
1.1mcgVitamin B12
3.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the chicken thigh into bite-sized pieces, grate the ginger, slice the scallion into thin rings, and tear the nori into small pieces.
2
Simmer
Combine the chicken stock, water, and kombu in a small pot over medium heat, bring to a gentle simmer, and cook for 5 minutes until pale golden.
3
Simmer
Stir in tamari, mirin, and ginger, add the chicken pieces, and simmer over medium heat for 6–8 minutes until opaque throughout.
4
Simmer
Cook the rice noodles in boiling salted water for 4–6 minutes until tender but still holding shape, then drain and add to the simmering broth with the chicken.
5
Poach
Gently slide the egg into the simmering broth and cook over medium-low heat for 3 minutes until the white is set and yolk remains soft.
6
Plate
Ladle the noodles, chicken, and broth into a deep bowl, top with the egg, scallion rings, nori pieces, and a drizzle of sesame oil, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 5.2 oz150g dry rice noodles (udon-style substitute)
- 2 cup480ml chicken stock
- 2 cup480ml water
- 0.4 oz10g kombu
- 4 tbsp60ml tamari (gluten-free soy sauce)
- 2 tbsp30ml mirin
- 22 eggs
- 22 scallion
- 11 sheet (8g) nori
- 1 tsp1 tsp sesame oil
- 2 tsp10g fresh ginger
