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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ‘nikomi’ simmered udon soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

‘Nikomi’ Simmered Udon Soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. ‘Nikomi’ Simmered Udon Soup is something which I have loved my whole life. They’re nice and they look wonderful.

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 get started 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.

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

I always season it lightly as it is a sick food for me. 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 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.

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.

Please practice hand-washing and social distancing, and check out our resources for adapting to these times. 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. Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions.

So that’s going to wrap this up for this special food ‘nikomi’ simmered udon soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!