Japanese Nabeyaki Udon Soup Recipe

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Japanese Nabeyaki Udon Soup
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  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 938.34 Kcal (3929 kJ)
Calories from fat 86.16 Kcal
% Daily Value*
Total Fat 9.57g 15%
Cholesterol 189.19mg 63%
Sodium 1648.98mg 69%
Potassium 456.1mg 10%
Total Carbs 16.63g 6%
Sugars 4.98g 20%
Dietary Fiber 3.59g 14%
Protein 17.43g 35%
Vitamin C 8mg 13%
Vitamin A 0.3mg 10%
Iron 2.8mg 16%
Calcium 97.1mg 10%
Amount Per 100 g
Calories 157.29 Kcal (659 kJ)
Calories from fat 14.44 Kcal
% Daily Value*
Total Fat 1.6g 15%
Cholesterol 31.71mg 63%
Sodium 276.41mg 69%
Potassium 76.45mg 10%
Total Carbs 2.79g 6%
Sugars 0.83g 20%
Dietary Fiber 0.6g 14%
Protein 2.92g 35%
Vitamin C 1.3mg 13%
Vitamin A 0.1mg 10%
Iron 0.5mg 16%
Calcium 16.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
  • 6

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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