Directions:
- 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.
- 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.
Nutrition Facts
| 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.
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