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Before you jump to ‘Nikomi’ Simmered Udon & Egg Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to ‘nikomi’ simmered udon & egg soup recipe. To cook ‘nikomi’ simmered udon & egg soup you need 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook ‘Nikomi’ Simmered Udon & Egg Soup:
- Get 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
- Get 1 tablespoons Sake (Rice Wine)
- Get 1/4 teaspoon Salt
- Use 2 teaspoons Soy Sauce
- Use 1 teaspoon Mirin
- Use 1 serving Cooked Udon Noodles
- Take 1/2 tablespoonful Dried Cut Wakame *optional
- Use 1 Spring Onion *finely chopped
- Use 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
- You need 1 Egg *lightly whisked
Instructions to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin.
- Add Cooked Udon Noodles and Dried Cut Wakame, and cook until Udon Noodles are soft, OR absolutely soft. *Note: As you cook longer, you have less soup as the noodles suck up the soup.
- Add finely chopped Spring Onion, add Potato Starch mixture, and stir. When the soup is thickened, add Egg, and stir until Egg is softly cooked.
- Note: When you cook the noodles absolutely soft, you don’t have much soup and you don’t need to add Potato Starch at all.
- Tips: A small amount of grated Ginger is a good addition.
Today, I'm gonna show you how to make a distinctive dish, 'nikomi' simmered udon soup. This time, I am going to make it a bit unique. 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. This miso-made soup has a different taste from "Misoshiru", and it becomes very tasty just by adding "a certain seasoning". Hot Miso-Nikomi-Udon simmered in a clay pot for one person is so delicious not only in the cold winter but also in the hot summer!
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