Japanese Nabeyaki Udon Soup Recipe

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.