Japanese Noodles In Miso Soup Miso Nikomi Udon Recipes

UDON NOODLE SOUP RECIPE WITH MISO

Steps:

• Cook the udon noodles according to the package directions, drain and set aside.
• In the meantime, in a medium pot, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute.
• In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

MISO UDON NOODLE SOUP (MISO NIKOMI UDON)

Steps:

• Gather the ingredients.
• Cook the udon noodles in a medium pot of boiling water for 2 minutes.
• Drain well and set aside.
• In a medium earthenware pot, or other medium heavy-duty pot, add the dashi stock and bring to a boil. Reduce heat to medium.
• Add the miso paste to the broth by first dissolving the miso with a bit of the dashi broth in a small bowl.
• Then, pour the miso mixture into the broth, stirring to combine.
• Add sake and sugar to the miso broth. Bring to a boil over high heat.
• Reduce the heat to medium. Add the chicken and stir occasionally until cooked through.
• Add udon noodles and increase the heat to medium-high.
• Add sliced aburaage (fried tofu), green onion, and the kamaboko (fish cake), if using.
• Add the egg, if using, cover, and cook until the egg white is opaque, the yolk is cooked to your liking, and the noodles are tender, about 2 minutes. Remove from the heat.
• Serve the miso udon noodle soup in the earthenware pot, or alternatively, transfer to a bowl, garnish with the togarashi, if using, and serve.

MISO NIKOMI UDON - MISO UDON SOUP

Steps:

• Place the water and dashi powder into a medium saucepan and bring to a boil. Add the chicken thigh pieces and cook until white, around 3 minutes.
• In a small bowl, mix together the red miso, white miso and mirin. Reduce heat to a simmer and add into the stock. Stir through.
• Add the udon noodles, shiitake mushrooms, carrot and fried tofu pieces. Make sure everything is covered by the stock. You can add a little extra water if needed. Cover and steam for a further 5 minutes, then remove the lid.
• Transfer cooked ingredients into serving bowls and cover with a ladle or two of stock. Garnish with optional toppings such as spring onion and shichimi chilli powder (if using).
• Optional: If you are based in a country where it is unsafe to eat raw eggs, please skip this step. Crack 1-2 eggs in the centre of the pot, and partially cook, uncovered, for a few minutes. Carefully transfer the yolk into a small dipping bowl. Dip the soup ingredients (noodles, chicken etc) into the egg yolk.

JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON

Steps:

• Cut the chicken into small pieces and salt lightly.
• Soak the shiitake in water until the tops (but not the stems) are soft.
• Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
• Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
• This is to remove some of the oil.
• Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
• Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
• Cut the green onion into thin slices.
• Peel the hard boiled eggs and slice horizontally.
• Stir the miso and dashi together and strain.
• Place miso mixture into a large pan; add the milk and just bring to a boil.
• 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 rinse under cold running water to remove starch.
• Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
• 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.
• Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.