Easiest Way to Make Appetizing ‘Nikomi’ Simmered Udon Soup

‘Nikomi’ Simmered Udon Soup. 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. Most udon noodle soups are served in clear dashi broth seasoned with soy.

In Aichi Prefecture, Hatcho Miso is an essential condiment in everyday cooking. It is of course used in miso soup, but also other miso-based dishes, for example, miso katsu. Here you may to know how to make udon soup. You can have ‘Nikomi’ Simmered Udon Soup using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of ‘Nikomi’ Simmered Udon Soup

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

Watch the video explanation about Miso Nikomi Udon Recipe (Udon Noodles Simmered in Miso Broth with Chicken) Cooking with Dog Online, article, story, explanation, suggestion, youtube. 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. Other ingredients that can easily be incorporated.

‘Nikomi’ Simmered Udon Soup step by step

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..

For a hearty udon noodle dish with plenty of umami to go around, this miso nikomi udon is tough to beat. This easy recipe combines miso paste, tsuyu soup base and dashi for an intense umami flavour base that goes. Immediately lower the heat to simmer. Boil the udon in a lot of boiling water in a separate pan. Stop cooking when the udon is still a little firm; drain and When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.