‘Nikomi’ Simmered Udon Soup

Name: How to cook ‘Nikomi’ Simmered Udon Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

‘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. 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 cooked.

Ingredient

Food ration :

2 servings

servings Cooked Udon Noodles *Frozen type recommended

Shiitake

Chickuwa (Fish Sausages) OR/AND 4 Fish Balls

Bok Choy OR other Green Leafy Vegetable

Spring Onions

Eggs

2 cups

Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder

2 tablespoons

Sake (Rice Wine)

1/2 teaspoon

Salt

1 tablespoon

Soy Sauce

1/2 tablespoon

Mirin

Cooking instructions

* Step 1

If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.

* Step 2

Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.

* Step 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.

* Step 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.

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