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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside. | 2. Boil dashi. | 3. Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices. | 4. Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls. | 5. Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
udon noodle	1			25.2167	0.0	5.61	0.1417
dashi stock	6	cups		25.2167	0.0	5.61	0.1417
leek	2			108.58	25.186999999999998	2.67	0.534
spinach	4	leaves		-	-	-	-
chicken breast	1		cooked	780.1798	0.0	94.5741	41.9573
kamaboko	6	ounces	sliced	25.2167	0.0	5.61	0.1417
shiitake mushroom	4			-	-	-	-
egg	4			286.0	1.44	25.12	19.02
sake				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.