Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ‘nikomi’ simmered udon soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
‘Nikomi’ Simmered Udon Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. ‘Nikomi’ Simmered Udon Soup is something which I’ve loved my whole 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. It's a comforting hot pot dish but you don't need a clay pot.
To begin with this particular recipe, we have to first prepare a few components. You can cook ‘nikomi’ simmered udon soup using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make ‘Nikomi’ Simmered Udon Soup:
- Make ready 2 servings Cooked Udon Noodles *Frozen type recommended
- Make ready 2 Shiitake
- Prepare 2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
- Take 1 Bok Choy OR other Green Leafy Vegetable
- Take 2 Spring Onions
- Take 2 Eggs
- Prepare *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc
- Get <Soup>
- Take 2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
- Get 2 tablespoons Sake (Rice Wine)
- Get 1/2 teaspoon Salt
- Get 1 tablespoon Soy Sauce
- Make ready 1/2 tablespoon Mirin
Just cook all ingredients in the soup using a saucepan or pot until softly cooked. Great recipe for 'Nikomi' Simmered Udon & Egg Soup. 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.
Instructions 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. 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. First, let's thaw the frozen udon noodles. Slightly tear the package, making a vent, to keep it from bursting. We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture.
So that is going to wrap it up for this exceptional food ‘nikomi’ simmered udon soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
