"Clay pot" udon noodle soup (Nabeyaki udon) from Mastering the Art of Japanese Home Cooking (page 195) by Masaharu Morimoto

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Notes about this recipe

  • twoyolks on January 31, 2018

    The broth for the soup is really simple but really flavorful. The noodles were nice but this included way more noodles than we could eat. I didn't particularly enjoy the spinach. I used more chicken in place of the fish cakes (as I didn't have any). I also omitted the shrimp tempura which, while it sounded good, seemed like a lot of work for little payoff. My four-year-old daughter kept asking when we could have it again. The shichimi togarashi really put the whole soup over the top.

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