Miso Nikomi Udon

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)

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

Hatcho Miso - Made in Okazaki

Mori no Jukuo Miso - Made in Miyagi

Aijiro Miso - Made in Shizuoka

Standard Dashi (15bags)

Standard Dashi (30bags)

Tokyo Dashi (15bags)

Tokyo Dashi (30bags)

← Older post Newer post →