Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, ‘nikomi’ simmered udon soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
‘Nikomi’ Simmered Udon Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. ‘Nikomi’ Simmered Udon Soup is something that I have loved my entire life. They are nice and they look fantastic.
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. Most udon noodle soups are served in clear dashi broth seasoned with soy. This video will show you how to make Niku Udon, Japanese Udon noodle soup with seasoned beef on top.
To begin with this recipe, we must prepare a few ingredients. You can cook ‘nikomi’ simmered udon soup using 13 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make ‘Nikomi’ Simmered Udon Soup:
- Take 2 servings Cooked Udon Noodles *Frozen type recommended
- Get 2 Shiitake
- Get 2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
- Take 1 Bok Choy OR other Green Leafy Vegetable
- Prepare 2 Spring Onions
- Get 2 Eggs
- Make ready *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc
- Prepare <Soup>
- Take 2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
- Make ready 2 tablespoons Sake (Rice Wine)
- Prepare 1/2 teaspoon Salt
- Take 1 tablespoon Soy Sauce
- Get 1/2 tablespoon Mirin
There are some particular food that I wish to eat when I have a cold. The essential ingredients for this dish are Udon Soup, Noodles and Egg. I always season it lightly as it is a sick food for me. Thick udon noodles in a savoury miso broth with chicken and vegetables.
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Steps to make ‘Nikomi’ Simmered Udon Soup:
- If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.
- Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.
- 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.
- *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.
I always season it lightly as it is a sick food for me. 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.
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