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    You are in: Home / Recipes / Japanese Noodles in Miso Soup Miso Nikomi Udon Recipe
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    Japanese Noodles in Miso Soup Miso Nikomi Udon

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    mianbao's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the chicken into small pieces and salt lightly.
    2. 2
      Soak the shiitake in water until the tops (but not the stems) are soft.
    3. 3
      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.
    4. 4
      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.
    5. 5
      This is to remove some of the oil.
    6. 6
      Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
    7. 7
      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.
    8. 8
      Cut the green onion into thin slices.
    9. 9
      Peel the hard boiled eggs and slice horizontally.
    10. 10
      Stir the miso and dashi together and strain.
    11. 11
      Place miso mixture into a large pan; add the milk and just bring to a boil.
    12. 12
      Immediately lower the heat to simmer.
    13. 13
      Boil the udon in a lot of boiling water in a separate pan.
    14. 14
      Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
    15. 15
      Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
    16. 16
      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.
    17. 17
      Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.

    Ratings & Reviews:

    • on May 30, 2005

      55

      thank you for posting this for me my father was in the marine corps and he loved japanese cooking im glad you are the zaar dee

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    25%
    Total Fat 14.6 g
    22%
    Saturated Fat 4.5 g
    22%
    Cholesterol 215.8 mg
    71%
    Sodium 2888.5 mg
    120%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 5.7 g
    22%
    Sugars 3.5 g
    14%
    Protein 26.5 g
    53%

    The following items or measurements are not included:

    aburage

    burdock root

    kamaboko

    dashi

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