Nabeyaki Udon



  • 4 servings udon noodles
  • 2 instant dashi packets
  • 6 cups water
  • 1 carrot, sliced
  • green onions, chopped
  • baby spinach
  • 2 cloves of garlic, minced
  • 1 tablespoon mirin
  • 1/4 cup soy sauce
  • 4 eggs


  1. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets. Add garlic, mirin, and soy sauce to broth and stir.
  2. In a large pot, bring water to a boil and prepare udon noodles according to package directions. You can soft boil your eggs at the same time by cooking your eggs with the noodles.
  3. In another pot, bring water to a boil and cook carrots for 6 minutes. In last minute of cooking, add spinach.
  4. Divide noodles across 4 bowls and top with eggs, carrots, spinach, and green onions. Pour broth over the noodles.

Inspired by Just One Cookbook’s How to Make Dashi and La Fuji Mama’s Nabeyaki Udon recipes.


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