Recommendation to Producing Appetizing ‘Nikomi’ Simmered Udon Soup

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To prepare an extraordinary ‘Nikomi’ Simmered Udon Soup, here are the ingridients needed:

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

After preparing the materials, next you are ready to prepare your tasty ‘Nikomi’ Simmered Udon Soup by following the procedures on this section:

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..

Thick udon noodles in a savoury miso broth with chicken and vegetables. Get the recipe for Japanese Miso Udon Noodle Soup (Miso Nikomi Udon). Top with asparagus and garnish with spring onion. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my Immediately lower the heat to simmer.

Recipe : ‘Nikomi’ Simmered Udon Soup

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step by step to make ‘Nikomi’ Simmered Udon Soup

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