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.
My Private Note
Units: US | Metric
- 280 g fresh udon noodles, uncooked
- 120 g chicken
- 4 small dried shiitake mushrooms (black mushrooms)
- 1 (65 g) package aburage (2 slices thinly sliced and fried tofu)
- 1 small burdock root (gobo root)
- 4 slices kamaboko (commercially available fish paste product)
- 4 hard-boiled eggs
- 2 green onions
- 160 g red miso
- 1400 ml dashi (Japanese soup stock)
- 200 ml milk
- ground japanese brown pepper (sansho)
- 1Cut the chicken into small pieces and salt lightly.
- 2Soak the shiitake in water until the tops (but not the stems) are soft.
- 3Remove 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.
- 4Prepare 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.
- 5This is to remove some of the oil.
- 6Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
- 7Wash 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.
- 8Cut the green onion into thin slices.
- 9Peel the hard boiled eggs and slice horizontally.
- 10Stir the miso and dashi together and strain.
- 11Place miso mixture into a large pan; add the milk and just bring to a boil.
- 12Immediately lower the heat to simmer.
- 13Boil the udon in a lot of boiling water in a separate pan.
- 14Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
- 15Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
- 16When 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.
- 17Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.
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Nutritional Facts for Japanese Noodles in Miso Soup Miso Nikomi Udon
Serving Size: 1 (261 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 509.6
- Calories from Fat 132
- Total Fat 14.6 g
- Saturated Fat 4.5 g
- Cholesterol 215.8 mg
- Sodium 2888.5 mg
- Total Carbohydrate 66.8 g
- Dietary Fiber 5.7 g
- Sugars 3.5 g
- Protein 26.5 g
The following items or measurements are not included: