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Collection All
Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
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Ingredients [Serves 2] Soup Ingredients
• 650 grams Water
• 4 bags Dashi Packs • 30 grams Light Soy Sauce • 30 grams Mirin • 10 grams Aijiro Miso • 15 grams Mori no Jyukuo Miso • 5 grams Hatcho Miso Ingredients
• 100 grams Boneless Skinless Chicken Thigh
• 20 grams Daikon Radish • 20 grams Gobo (Burdock Root) • 10 grams Carrot • 20 grams Green Onion • 1/2 Abura-age (Thin Deep-fried Tofu) • 1 Egg • 100 grams Udon Noodles • For garnish Shichimi Togarashi (Seven-Spice Chili Powder) |
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01 Prepare the vegetables by thinly slicing the gobo with a peeler and cutting others into small pieces. |
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02 Cut the chicken thigh into bite-sized pieces and parboil. |
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03 In a pot, combine all the soup ingredients except misos and place it on the heat. Once it boils, simmer on low heat for 7 minutes. |
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04 Squeeze and remove the dashi packs, then add the prepared meat and vegetables. Cook until they become tender. |
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05 In a separate pot, cook the udon noodles to slightly shorter and firmer than the package instructions. |
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06 When the vegetables in step 4 have become tender, dissolve the miso, add the udon noodles, and simmer until the udon is soft. |
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07 Finish by cracking an egg into the pot. |
