Nabeyaki Udon Recipe
A comforting nabeyaki udon dish with spinach, chicken, and fishcake, ideal for warming up on a cold day.
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Instructions
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Start boiling a large pot of water. Cook spinach for one minute, then cool, drain, squeeze dry, and cut into 1-inch lengths.
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Divide the soup mixture into 4 individual pots and heat on medium.
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Add chicken to the soup and simmer until cooked.
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Incorporate udon noodles, fishcake, and spinach; simmer for a few minutes.
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Add negi slices and an egg to each pot.
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Cover the pot, turn off heat, and steam until the egg is cooked.
Nutritional Info (per serving)
Calories:
769 kcal
Carbohydrate:
94 g
Cholesterol:
293 mg
Fiber:
5 g
Protein:
38 g
Saturated Fat:
6 g
Sodium:
2304 mg
Sugar:
35 g
Fat:
27 g
Unsaturated Fat:
0 g