Nabeyaki Udon Soup with Chicken, Spinach, and Mushrooms

A hearty Japanese soup featuring chewy udon noodles, tender chicken, and fresh vegetables in a flavorful dashi broth. This warming one-pot meal combines protein, noodles, and vegetables for a complete and satisfying dish.

4 servings

1 hr 26 min

Published October 4, 2025

Ingredients

•½ cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu
•5 ounces mature spinach (about 3/4 bunch), trimmed
•¾ teaspoon kosher salt, plus more
•½ cup snow peas
•2 pieces boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces
•7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed
•2 pieces (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)
•3 tablespoons soy sauce
•1 teaspoon mirin
•8 ounces udon noodles
•½ cup sliced scallions
•1½ ounces Japanese fish cake, thinly sliced (optional)
•2 large eggs

Cooking Instructions

1.
Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
60 min
2.
Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
5 min
3.
Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.
10 min
4.
Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
5 min
5.
Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
3 min
6.
Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
2 min
7.
Serve soup immediately in pot tableside, portioning into individual bowls.
1 min

Ingredients

•½ cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu

•5 ounces mature spinach (about 3/4 bunch), trimmed

•¾ teaspoon kosher salt, plus more

•½ cup snow peas

•2 pieces boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces

•7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed

•2 pieces (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)

•3 tablespoons soy sauce

•1 teaspoon mirin

•8 ounces udon noodles

•½ cup sliced scallions

•1½ ounces Japanese fish cake, thinly sliced (optional)

•2 large eggs

Cooking Instructions

Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.

60 min

Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.

5 min

Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.

10 min

Meanwhile, cook udon in reserved pot 2 minutes less than package directions.

5 min

Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.

3 min

Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.

2 min

Serve soup immediately in pot tableside, portioning into individual bowls.

1 min