Japanese · Dinner
Hot Pot Udon with Egg
Hot Pot Udon with Egg is a Japanese noodle soup of chicken thigh, cooked udon noodles, and a soft-boiled egg simmered in dashi broth with soy sauce, mirin, shiitake mushroom, napa cabbage, and scallion, finished with sesame oil and served hot in a deep bowl.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
522Calories
41.8gProtein
17.6gFat
50.2gCarbs
6gSugar
3.4gFiber
1801mgSodium
518mgChol
4.7gSat Fat
744mgPotassium
103mgCalcium
3.9mgIron
1.2mcgVitamin B12
9.1mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the chicken thigh into thin strips, slice the mushrooms, shred the napa cabbage, and slice the scallion; set all aside.
2
Simmer
Bring dashi, soy sauce, mirin, and sake to a simmer over medium heat for 3 minutes until steaming and fragrant.
3
Poach
Add chicken and mushrooms to the broth; simmer over medium heat for 5 minutes until the chicken is opaque throughout.
4
Add napa cabbage and udon noodles; simmer over medium-low heat for 3 minutes until the cabbage softens and noodles heat through.
5
Poach
Crack the egg into the broth and cook over low heat for 3 minutes until the white sets but yolk stays soft.
6
Plate
Ladle noodles, broth, chicken, and egg into a bowl; drizzle with sesame oil, scatter scallion over top, season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz446g boneless chicken thigh
- 11 oz311g, fresh refrigerated pack cooked udon noodles
- 2 cup480ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 22 eggs
- 44 shiitake mushrooms
- 1 cup70g napa cabbage
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 pinch2 pinch salt
