Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ‘nikomi’ simmered udon soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

It's a comforting hot pot dish but you don't need a clay pot. Just cook all ingredients in the soup using a saucepan or pot until softly. Great recipe for 'Nikomi' Simmered Udon Soup. 'Nikomu' is a Japanese verb that means 'boil well'. 'Nikomi Udon' is a dish of Udon Noodles that are cooked in a soup with various ingredients.

‘Nikomi’ Simmered Udon Soup is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. ‘Nikomi’ Simmered Udon Soup is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook ‘nikomi’ simmered udon soup using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make ‘Nikomi’ Simmered Udon Soup:

1. Make ready 2 servings Cooked Udon Noodles *Frozen type recommended
2. Prepare 2 Shiitake
3. Get 2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
4. Prepare 1 Bok Choy OR other Green Leafy Vegetable
5. Make ready 2 Spring Onions
6. Prepare 2 Eggs
7. Prepare *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc
8. Get <Soup>
9. Take 2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
10. Take 2 tablespoons Sake (Rice Wine)
11. Make ready 1/2 teaspoon Salt
12. Prepare 1 tablespoon Soy Sauce
13. Get 1/2 tablespoon Mirin

The essential ingredients for this dish are Udon Soup, Noodles and Egg. I always season it lightly as it is a sick food for me. First, let's thaw the frozen udon noodles. Slightly tear the package, making a vent, to keep it from bursting.

Instructions to make ‘Nikomi’ Simmered Udon Soup:

1. If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.
2. Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.
3. 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.
4. *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.

We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture. It only takes a few minutes! Miso ramen is one of my favorite soup noodle dishes! I think you'll love the savory and nutty flavor of the broth. Miso nikomi udon literally means udon noodles simmered (nikomi) in miso.

So that is going to wrap it up with this exceptional food ‘nikomi’ simmered udon soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!