Hot Pot Udon Noodles with Tempura and Egg

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Hot Pot Udon Noodles is a comforting Japanese one-pot meal featuring thick wheat noodles simmered in a savory dashi broth with chicken, shrimp, vegetables, and a softly cooked egg. Traditionally served sizzling in individual clay donabe pots, it makes a warming meal for chilly evenings. The rich umami broth soaks into the chewy noodles for a deeply satisfying bowl.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dashi broth

• 8 cups water
• 1 piece kombu (4-inch dried kelp)
• 1 cup bonito flakes
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tsp sugar
• 1 tsp salt

For the toppings

• 4 portions frozen udon noodles (about 400 g)
• 2 boneless skinless chicken thighs, sliced into bite-size pieces
• 8 large shrimp, peeled and deveined
• 4 large eggs
• 8 fresh shiitake mushrooms, stems trimmed and scored
• 4 baby bok choy, halved lengthwise
• 4 slices kamaboko (Japanese fish cake)
• 4 prepared tempura shrimp
• 1 sheet aburaage (fried tofu), cut into 1-inch strips
• 2 green onions, thinly sliced
• 1 tsp grated fresh ginger
• 2 tbsp neutral oil
• 1/2 tsp freshly ground black pepper

For serving

• Shichimi togarashi (Japanese seven-spice)
• Grated daikon radish
• 2 tbsp chopped fresh mitsuba (optional)

Directions

1. Make the dashi: Combine water and kombu in a pot and let soak for 10 minutes. Slowly heat to just below a simmer, then remove the kombu. Bring the liquid to a gentle boil, add the bonito flakes, remove from heat, and steep for 5 minutes. Strain through a fine sieve to yield a clear dashi.
2. Season the broth: Return the dashi to a clean pot and whisk in the soy sauce, mirin, sake, sugar, and salt. Keep warm over low heat while you prepare the toppings.
3. Cook the proteins: Heat 1 tbsp oil in a large donabe or deep skillet over medium heat. Add the chicken and cook for 3 minutes until lightly golden. Add the shrimp and grated ginger, cooking 2 more minutes until the shrimp turn pink. Transfer to a plate.
4. Build the hot pot: Bring the seasoned broth to a simmer in four individual donabe (or keep warm in the large pot). Divide the udon, chicken, shrimp, shiitake, bok choy, kamaboko, and aburaage among the pots. Ladle hot broth over everything to cover.
5. Add the egg: Carefully crack one egg over the center of each pot. Cover and simmer gently for 3 to 4 minutes, just until the whites are set but the yolks remain runny.
6. Finish and serve: Top each pot with a tempura shrimp, sliced green onions, a crack of black pepper, and a sprinkle of mitsuba. Serve immediately with shichimi togarashi and grated daikon on the side.
7. Sizzling presentation: Bring the pot to the table on a wooden trivet; the broth should still be bubbling gently around the egg for the full hot-pot experience.

Cook’s Notes

• Use frozen udon for the best chewy texture; thaw briefly under warm water before adding to the pot.
• For authentic presentation and even cooking, use individual clay donabe pots that can go from stovetop to table.
• Substitute sliced pork belly for chicken, or use sliced beef for a richer variation.
• Don't overcook the egg; the runny yolk is meant to enrich the broth when stirred in at the table.
• Skip the tempura if unavailable; a few slices of narutomaki or a sprinkle of crispy tempura crumbs (agedama) also work well.

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