Nagoya

Miso nikomi udon

Name: Miso nikomi udon
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 packs udon udon noodles; 3 1/4 cups water; a 5 cm piece kombu; a handful bonito flakes; 4 tbsp red miso miso paste; 2 tsp sugar; Chicken, boneless, boneless thigh, bite size; Button mushroom, shiitake or button, sliced; 1 1/2 sheets in strips aburaage; 2 egg; 4 stalks cut on a slant spring onion (green onion, scallion)

Udon simmered right in bubbling red miso broth. Bring the pot to the table and use the lid as a plate.

35 minTime

48 gProtein each

mildSpice

Nagoya's clay pot noodles3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

629kcal

48 gprotein

5 gfibre

35minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Udon noodles2 packs udon

Water3¼ cups

Kombua 5 cm piece

Bonito flakesa handful

Miso paste4 tbsp red miso

Sugar2 tsp

Chicken, bonelessboneless thigh, bite size

Button mushroomshiitake or button, sliced

Aburaage1½ sheets, in strips

Egg2

Spring onion (green onion, scallion)4 stalks, cut on a slant

Method

5 steps

1Soak the kombu in the water 15 minutes, heat slowly and remove before boiling. Add bonito, turn off and steep 2 minutes, then strain.
2Whisk the miso and sugar into the dashi in a heavy pot or clay pot.
3Add the chicken, mushrooms and aburaage and simmer 8 minutes.
4Add the udon and simmer 4 minutes, until the noodles soak up some broth.
5Crack the eggs on top, add the spring onion, cover and cook 3 minutes, until the whites are fully set.

Serve it like this

Bring the pot to the table bubbling, with the eggs on top and the spring onion piled in the middle. Use the lid or a small plate to cool each bite.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Miso nikomi udon

Make it your way

Ingredients

Method

Make it a meal