Udon noodles in miso soup
Udon noodles in miso soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, udon noodles in miso soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

If you've followed my channel, you've noticed that I absolutely love (and quite addicted) to noodles in hot soup! 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.

Udon noodles in miso soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Udon noodles in miso soup is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook udon noodles in miso soup using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Udon noodles in miso soup:
  1. Make ready 1 tbs (Shiro) miso
  2. Take Just enough Dashi stock
  3. Make ready 1 egg
  4. Make ready 1 green union
  5. Get Aburaage or fried tofu puffs
  6. Make ready Portion size Udon noodles
  7. Get 2 tbs Soy sauce
  8. Make ready 1.5 tbs Mirin
  9. Take 1 small piece ofGinger
  10. Take 6 tbs Water
  11. Take Sugar (to taste)

Meanwhile, cook the udon noodles according to packet directions. Rinse thoroughly and divide between bowls. Place a slice of tofu in the centre of the noodles and top with the reserved pork, boiled egg and sliced spring onions. Ladle the soup over the noodles and serve immediately.

Instructions to make Udon noodles in miso soup:
  1. First make the marinade for the ramen egg: mix the soy sauce, mirin, water en ginger in a ziplock bag. Bring water to a boil and boil the egg for exactly 7 min. Remove the egg from the water and let it cool down in some ice water. After a few minutes you can put the egg in the ziplock bag. Let the egg marinate for a few hours (preferably overnight)
  2. Make the soup: add dried dashi in a pan with panfrom, or when using fresh dashi: put as much as you like in a pan. Bring to a boil and add the miso. After adding the miso you should not let the soup come to a boil, this will ruin the miso flavour
  3. Prepare the noodles: boil the udon noodles according to the directions package. You can put the noodles in an ice bath to prevent further cooking and the noodles will not lose their chewy texture.
  4. Remove the egg from the marinade and add some sugar to the remaining liquid. Put all of it in a pan with the tofu. Let it cook for a few minutes
  5. Chop some green unions for garnish
  6. Assemble all the ingredients in a bowl and enjoy your meal(⌒▽⌒)

This healthy udon noodle soup combines heady "umami" Japanese flavours with fresh veg and springy, chewy noodles. You can find most of the ingredients For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Please use caution, because miso is very salty.

So that is going to wrap this up for this special food udon noodles in miso soup recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!