Ingredients
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6 cups prepared dashi stock
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¼ pound chicken, cut into chunks
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2 carrots, diced
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⅓ cup soy sauce
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3 tablespoons mirin
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½ teaspoon white sugar
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⅓ teaspoon salt
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2 (12 ounce) packages firm tofu, cubed
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⅓ pound shiitake mushrooms, sliced
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5 ribs and leaves of bok choy, chopped
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1 (9 ounce) package fresh udon noodles
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4 eggs
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2 leeks, diced
Directions
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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.
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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 (per serving)
| 548 | Calories |
| 17g | Fat |
| 53g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 548 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 4g | 18% |
| Cholesterol 206mg | 69% |
| Sodium 2491mg | 108% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 3g | 10% |
| Total Sugars 9g | |
| Protein 42g | 84% |
| Vitamin C 31mg | 34% |
| Calcium 719mg | 55% |
| Iron 12mg | 68% |
| Potassium 1205mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
