Simple Udon Soup – a delicious recipe with udon noodles, dashi stock, leeks, fresh spinach, chicken, kamaboko. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside.
2
Boil dashi.
3
Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
4
Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls.
5
Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling.
672
kcal
Calories
13
g
Fat
96
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb udon noodles, 6 cups dashi stock, 2 leeks, 4 leaves fresh spinach, with stems, and more.
Yes, Simple Udon Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
