RCI-ND.005.0036.001

Miso Nikomi Udon

Name: Miso Nikomi Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 280 g fresh udon noodles (uncooked); 120 g chicken; 4 small dried shiitake mushrooms (black mushrooms); 1 unit (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 unit hard-boiled eggs; 2 unit green onions; 160 g red miso; 1400 ml dashi (Japanese soup stock); 200 ml milk; 1 unit ground Japanese brown pepper (sansho)

Japanese noodles in miso soup Translated from a Japanese language cookbook (Shinkatei Hyakkajiten V

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

fresh udon noodles
uncooked
280 g
chicken
120 g
dried shiitake mushrooms (black mushrooms)
4 small
(65 g) package aburage (2 slices thinly sliced and fried tofu)
1 unit
burdock root (gobo root)
1 small
kamaboko (commercially available fish paste product)
4 slices
hard-boiled eggs
4 unit
green onions
2 unit
red miso
160 g
dashi (Japanese soup stock)
1400 ml
milk
200 ml
ground Japanese brown pepper (sansho)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Miso Nikomi Udon

Ingredients

Method

What Makes This Variant Distinct