*Nabeyaki* udon is a type of *nabe*, a Japanese hot pot dish traditionally cooked in a clay pot known as a donabe. *Nabeyaki* udon features [udon noodles](https://www.masterclass.com/articles/what-are-udon-noodles), vegetables, and meat cooked in [dashi](https://www.masterclass.com/articles/dashi-explained) broth, but the best part of this hot pot dish might just be the egg that gets added to the soup at the very end of cooking.\n\nA classic wintertime comfort food, *nabeyaki* udon is typically made and served in individual-size clay pots, but you can also make *nabeyaki* udon in a larger pot or Dutch oven and serve it in bowls.\n\nYou can customize *nabes* like *nabeyaki* depending on the ingredients you have on hand, making this an easy weeknight dinner for a cold night.\n\n1. __Dashi stock__: Dashi is a flavorful soup base typically made with [*kombu*](https://www.masterclass.com/articles/kombu-guide) (kelp) and [bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained). Increase the [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking) factor by adding dried sardines, or make a vegetarian version with *kombu* and dried shiitake mushrooms.\n2. __Udon noodles__: Frozen udon noodles are known for their pleasantly chewy texture. Plus, they only take a few minutes to cook. \n3. __Vegetables__: In a *nabe*, the vegetables cook directly in the dashi, infusing both the broth and the veggies with flavor. [Shiitake mushrooms](https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking), *negi* (Japanese long onion), spinach, and carrot are traditional additions. Add longer-cooking vegetables like carrots to the pot before quick-cooking ones, like spinach. \n4. __Protein__: The most popular *nabeyaki* udon proteins are *kamaboko* (fish cake), chicken thighs, and shrimp [tempura](https://www.masterclass.com/articles/vegetable-tempura-recipe). Use *inari age* (seasoned fried tofu pocket) for a vegetarian option.\n5. __Eggs__: *Nabeyaki* udon is traditionally finished with an egg. Dropping the egg into the soup and then taking it off the heat allows the egg to slowly poach. \n\nThis customizable udon soup is a wintertime staple in Japan.