Best 2 Japanese Noodles In Miso Soup Miso Nikomi Udon Recipes
Japanese noodles in miso soup, known as miso nikomi udon, is a flavorful and comforting dish that combines the savory umami of miso paste with the chewy texture of udon noodles. Originating from Nagoya, Japan, this traditional dish has gained popularity both locally and internationally. Whether you're a seasoned cook or a beginner looking for a taste of Japanese cuisine, this article will guide you through the steps of creating a delicious and authentic miso nikomi udon.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Nutrition Facts : Calories 901 kcal, Carbohydrate 41 g, Cholesterol 305 mg, Fiber 5 g, Protein 94 g, SaturatedFat 11 g, Sodium 1763 mg, Sugar 9 g, Fat 43 g, ServingSize 1 bowl (serves 1), UnsaturatedFat 0 g
JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON
Posted in reply to a request. Translated from a Japanese language cookbook (Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of April '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 US cup plus 1.4 tablespoons. Please use caution, because miso is very salty.
Provided by mianbao
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh udon noodles, flavorful miso paste, and a variety of toppings like vegetables, tofu, and tempura.
- Make sure to simmer the miso soup for at least 15 minutes to allow the flavors to meld together.
- Don't overcrowd the pot when cooking the udon noodles. This will prevent them from cooking evenly.
- Add a variety of toppings to your miso nikomi udon to make it a more substantial meal. Some popular options include vegetables, tofu, tempura, and kamaboko (fish cake).
- Serve miso nikomi udon hot and enjoy it immediately. The noodles will become soggy if they sit for too long.
Conclusion:
Miso nikomi udon is a delicious and hearty noodle soup that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give miso nikomi udon a try. You won't be disappointed.
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