Nabeyaki Udon (Udon Noodle Hotpot with Egg)
Thick, bouncy udon in a hot savoury broth with chicken, shiitake and a softly poached egg. Pure winter comfort.
- Time30 min
- LevelEasy
- Costabout £3.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the water, dashi granules, soy sauce, mirin and sugar in a large pan and bring to a simmer, stirring until the dashi dissolves.
- 2
Add the chicken, shiitake and carrot. Simmer gently for 8 minutes, skimming off any scum, until the chicken is cooked through.
8 min - 3
Loosen the udon under warm water and add to the pan. Simmer for 3 minutes until hot and plump.
3 min - 4
Stir in the spinach and let it wilt for 30 seconds. Divide the noodles, chicken and vegetables between 2 deep bowls, or 2 small pans, and ladle over the broth.
- 5
Make a hollow in each and crack an egg into it. Cover and cook gently for 2 to 3 minutes, until the white is set and the yolk is still runny.
3 min - 6
Scatter over the spring onion and serve at once with a spoon and chopsticks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.