Nabe Udon recipe - ingredients, nutrition and when to eat it
Nabe Udon is a Japanese noodle dish made by serving udon, vegetables, fish cake, and egg together in a pot of warm broth.
Nabe Udon is a Japanese noodle dish made by serving udon, vegetables, fish cake, and egg together in a pot of warm broth. The broth is light and savory, while the chewy noodles and tender egg make it a comforting choice for a cold evening or a filling lunch.
Noodles · 20 minutes to cook
Nutrition (per 1021g serving): 535.8 kcal · protein 22.7g · carbohydrate 91.5g · fat 9.3g · sodium 1836.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Remove the kombu before the broth comes to a rolling boil for a cleaner taste.
Tips: The saltiness of fish cakes varies by brand, so it’s best not to add too much soy sauce at the beginning.
Tips: If you don’t stir after adding the egg, it will form soft ribbons on top of the broth.
Tips: Add the udon noodles at the end, as they can become too soft if boiled for too long.
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Ingredients (1 serving)
- Water — 500 ml
- Kelp — 5 g
- Cooked udon noodles — 200 g
- Fish cake — 60 g
- Napa cabbage — 80 g
- Onion — 40 g
- Mushrooms — 50 g
- Egg — 1 pc
- Green onion — 15 g
- Soy sauce — 10 g
- Mirin — 10 g
- Salt — 1 g