‘Nikomi’ Simmered Udon Soup
‘Nikomi’ Simmered Udon Soup

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ‘nikomi’ simmered udon soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

‘Nikomi’ Simmered Udon Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. ‘Nikomi’ Simmered Udon Soup is something which I’ve loved my whole life.

It's a comforting hot pot dish but you don't need a clay pot. Just cook all ingredients in the soup using a saucepan or pot until softly. Miso udon noodle soup, also known as miso nikomi udon in Japanese, is a rustic dish of thick wheat udon noodles simmered in a savory miso broth with various ingredients such as fried tofu (aburaage), fish cake (kamaboko), chicken, and green onions.

To get started with this recipe, we must prepare a few components. You can cook ‘nikomi’ simmered udon soup using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make ‘Nikomi’ Simmered Udon Soup:
  1. Prepare 2 servings Cooked Udon Noodles *Frozen type recommended
  2. Get 2 Shiitake
  3. Get 2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
  4. Take 1 Bok Choy OR other Green Leafy Vegetable
  5. Prepare 2 Spring Onions
  6. Prepare 2 Eggs
  7. Prepare *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc
  8. Make ready <Soup>
  9. Prepare 2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
  10. Get 2 tablespoons Sake (Rice Wine)
  11. Prepare 1/2 teaspoon Salt
  12. Make ready 1 tablespoon Soy Sauce
  13. Get 1/2 tablespoon Mirin

It's a comforting hot pot dish but you don't need a clay pot. Just cook all ingredients in the soup using a saucepan or pot until softly cooked. Miso Nikomi Udon is a hearty and comforting noodle soup where chicken, fish cake, and udon noodles are simmered in a miso-flavored dashi broth. When it's cold outside, this noodle soup will warm you inside out.

Instructions to make ‘Nikomi’ Simmered Udon Soup:
  1. If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.
  2. Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.
  3. Add Udon Noodles and other ingredients, and bring to the simmer. Eggs can be added at the end of the cooking process. When Udon Noodles are soft and vegetables are cooked, it is ready to enjoy.
  4. *Note: Cold Eggs straight from the fridge takes time to be cooked. Crack an Egg into a small cup and microwave at medium power about 500-600W for 30 seconds, then place it in the soup. And repeat with another Egg. This way Eggs can be cooked quickly in the soup.

First, let's thaw the frozen udon noodles. Slightly tear the package, making a vent, to keep it from bursting. Miso-nikomi udon: a local dish of Nagoya, a hard udon simmered in red miso soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain.

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