‘Nikomi’ Simmered Udon Soup.
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Alright, don't linger, let's plan this ‘nikomi’ simmered udon soup formula with 13 elements which are definitely easy to obtain, and we have to process them at the very least through 4 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients for ‘Nikomi’ Simmered Udon Soup:
- Require 2 servings Cooked Udon Noodles *Frozen type recommended.
- Need 2 of Shiitake.
- Need 2 for Chickuwa (Fish Sausages) OR/AND 4 Fish Balls.
- Require 1 for Bok Choy OR other Green Leafy Vegetable.
- Give 2 - Spring Onions.
- Prepare 2 of Eggs.
- Need of *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc.
- Need for <Soup>.
- You need 2 cups - Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder.
- You need 2 tablespoons - Sake (Rice Wine).
- Need 1/2 teaspoon Salt.
- Prepare 1 tablespoon - Soy Sauce.
- Give 1/2 tablespoon Mirin.
‘Nikomi’ Simmered Udon Soup steps:
- If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain..
- Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese..
- Add Udon Noodles and other ingredients, and bring to the simmer. Eggs can be added at the end of the cooking process. When Udon Noodles are soft and vegetables are cooked, it is ready to enjoy..
- *Note: Cold Eggs straight from the fridge takes time to be cooked. Crack an Egg into a small cup and microwave at medium power about 500-600W for 30 seconds, then place it in the soup. And repeat with another Egg. This way Eggs can be cooked quickly in the soup..
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