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Miso nikomi udon recipe food

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Miso nikomi udon recipe food

For any hearty udon noodle dish with lots of umami for everyone, this miso nikomi udon is difficult to conquer. This straightforward recipe combines miso paste, tsuyu soup base and dashi to have an intense umami flavour base which goes superbly using the chicken, onions, abura age (fried tofu) and spring onions that, combined with the udon, from the body from the soup. This really is one recipe that you will have to help keep along with you for without notice an udon dish with substance.

Ingredients

50g chicken
1/2 onion
abura age (fried bean curd)
spring onions

pre-cooked udon noodles, or hand crafted 1 serving
400ml water
1 tablespoons of miso
1 tablespoons of mentsuyu stock
5g dashi or 1 sachet
pinch of shichimi chili powder (optional)

How You Can Prepare

  1. Pour water within the fried bean curd to get rid of any excess oil, then work into strips.
  2. Cut the onion and chicken into pieces.
  3. Pour water, dashi and mentsuyu right into a saucepan and produce towards the boil over medium heat.
  4. Add some chicken pieces and onion in to the saucepan and boil until cooked through.
  5. Add some fried bean curd towards the saucepan and simmer for around 3-4 min. adding the miso.
  6. When the miso has dissolved add some udon noodles and warm them on low heat.
  7. Pour the noodles in to the serving bowl using the other ingredients garnish using the chopped spring onions along with a pinch of shichimi chili powder if you want additional heat.

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