Good morning here me will give you a recipe ‘nikomi’ simmered udon & egg soup which is delicious The way preparing it is very very easy. You just need to be careful to get results from ‘nikomi’ simmered udon & egg soup which has aroma and taste that can evoke our tastes.

So that the result of ‘nikomi’ simmered udon & egg soup, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare ‘nikomi’ simmered udon & egg soup delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for make

1. Prepare 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
2. Prepare 1 tablespoons Sake (Rice Wine)
3. Use 1/4 teaspoon Salt
4. Use 2 teaspoons Soy Sauce
5. Prepare 1 teaspoon Mirin
6. Use 1 serving Cooked Udon Noodles
7. Prepare 1/2 tablespoonful Dried Cut Wakame *optional
8. Prepare 1 Spring Onion *finely chopped
9. Use 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
10. Prepare 1 Egg *lightly whisked

Method Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin. Add Cooked Udon Noodles and Dried Cut Wakame, and cook until Udon Noodles are soft, OR absolutely soft. *Note: As you cook longer, you have less soup as the noodles suck up the soup. Bring to a boil over medium-high heat. Discard kombu to prevent the soup from becoming slimy.

How to make:process ‘Nikomi’ Simmered Udon & Egg Soup:

1. Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin.
2. Add Cooked Udon Noodles and Dried Cut Wakame, and cook until Udon Noodles are soft, OR absolutely soft. *Note: As you cook longer, you have less soup as the noodles suck up the soup.
3. Add finely chopped Spring Onion, add Potato Starch mixture, and stir. When the soup is thickened, add Egg, and stir until Egg is softly cooked.
4. Note: When you cook the noodles absolutely soft, you don’t have much soup and you don’t need to add Potato Starch at all.
5. Tips: A small amount of grated Ginger is a good addition.
6. Done and ready to serve!

Add mirin, aburaage, and udon noodles. Reduce the heat to low if necessary to maintain the gentle simmer. In a medium earthenware pot, or other medium heavy-duty pot, add the dashi stock and bring to a boil. Add the miso paste to the broth by first dissolving the miso with a bit of the dashi broth in a small bowl. We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture.

me, the simple preparation of ‘Nikomi’ Simmered Udon & Egg Soup above can help you prepare food that are special for family/friends Congratulations enjoy