Miso Nikomi Udon


[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
• 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)


Prepare the vegetables by thinly slicing the gobo with a peeler and cutting others into small pieces.


Cut the chicken thigh into bite-sized pieces and parboil.


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.


Squeeze and remove the dashi packs, then add the prepared meat and vegetables. Cook until they become tender.


In a separate pot, cook the udon noodles to slightly shorter and firmer than the package instructions.


When the vegetables in step 4 have become tender, dissolve the miso, add the udon noodles, and simmer until the udon is soft.


Finish by cracking an egg into the pot.

Used in this Recipe

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