RCI-ND.005.0079.001
Miso Nikomi Udon
Japanese noodles in miso soup 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.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- fresh udon noodles280 guncooked
- 120 g
- 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
- 4 unit
- 2 unit
- 160 g
- 1400 ml
- 200 ml
- ground Japanese brown pepper (sansho)1 unit
Method
1
Reconstitute the dried shiitake mushrooms by soaking them in 200 ml of warm water for 15 minutes until softened, then slice thinly and reserve the soaking liquid.
2
Cut the burdock root into thin matchstick pieces (about 5 cm long), then briefly blanch in boiling water for 2 minutes to remove bitterness and drain.
3
Slice the chicken into bite-sized pieces (approximately 2–3 cm), then season lightly with salt.
4
Slice the green onions into 3 cm lengths, keeping white and green parts separate.
5
In a clay pot (donabe) or heavy-bottomed pot, combine the dashi and reserved mushroom soaking liquid over medium heat.
6
Bring the dashi to a gentle simmer, then add the sliced shiitake mushrooms and chicken pieces; simmer for 5 minutes until the chicken is nearly cooked through.
5 minutes
7
Add the blanched burdock root, aburage slices, and kamaboko slices to the pot and continue simmering for 3 minutes.
8
In a small bowl, whisk the red miso with the milk until smooth and fully dissolved, creating a creamy paste.
9
Gently stir the miso-milk mixture into the simmering broth, ensuring it is evenly distributed and no lumps remain.
10
Add the fresh udon noodles directly to the pot and stir gently to separate them; simmer for 3–4 minutes until the noodles are tender and the broth returns to a gentle simmer.
4 minutes
11
Place a hard-boiled egg in each of four individual clay pots or serve bowls, then carefully ladle the miso nikomi udon broth and noodles equally among them.
12
Garnish each bowl with the white and green parts of the green onions and a light sprinkle of sansho (Japanese brown pepper) before serving immediately.