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Recipe from
epicurious.com
Nabeyaki Udon Soup With Chicken, Spinach, and Mushrooms
5 ratings · Serves 4
epicurious
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Ingredients
Ingredients
1/2 cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu
5 ounces mature spinach (about 3/4 bunch), trimmed
3/4 teaspoon kosher salt, plus more
1/2 cup snow peas
2 boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces
7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed
2 (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)
3 tablespoons soy sauce
1 teaspoon mirin
8 ounces udon noodles
1/2 cup sliced scallions
1 1/2 ounces Japanese fish cake, thinly sliced (optional)
2 large eggs