|category||Soup/NoodlesSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||This dish is served in individual donabe (earthen pots). It is recommended for a light meal or a late evening snack.|
|image||Hot udon noodles are sometimes garnished with soft-boiled eggs. The soup is also delicious.|
|Udon noodles (boiled)||400 g|
|Chicken breasts, skinned||80 g|
|Fresh shiitake mushrooms||20 g|
Slice the chicken into thin diagonal cuts (sogi-giri) and cut the carrot into rectangles (tanzaku-giri). Boil the spinach in water and then submerge it in cold water to keep the green color. Squeeze out the water and cut it into 3-cm long pieces.
Remove the stem of the shiitake and slice into thin diagonal cuts (sogi-giri). Cut the green onions diagonally (naname-giri).
Boil the (A) dashi in a pot, and season with salt, soy sauce, and mirin. Place the noodles, chicken, carrots and shiitake in the pot. Crack the egg into the pot.
|technique||Combining many kinds of low-calorie ingredients will make this dish satisfying and nutritious. Do not overcook; udon noodles should not be mushy.|