Japanese Noodles in Miso Soup Miso Nikomi Udon
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 280 g fresh udon noodles, uncooked
- 120 g chicken
- 4 small dried shiitake mushrooms (black mushrooms)
- 65 g package aburage (2 slices thinly sliced and fried tofu)
- 1 small burdock root (gobo root)
- 4 slice 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)
directions
- 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.
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