Miso Nikomi Udon Soup

Ease:
Medium
Serves:
1
Prep time:
25 minutes
Cook time:
15 minutes
Total time:
40 minutes
Miso Nikomi Udon Soup Recipe

Udon noodles with chicken, onion, and abura age tofu in an intense umami broth of miso, tsuyu and dashi. An udon dish with plenty of substance.

Ingredients

50g chicken

1/2 onion

1 abura age (fried bean curd)

1 spring onion, sliced

pre-cooked udon noodles, or handmade 1 serving

400ml water

1 tbsp miso paste

1 tbsp mentsuyu stock

5g dashi or 1 sachet

pinch of shichimi chili powder (optional)

Categories

Occasions:

Dinner, Lunch, Main Meals, Winter

Key ingredients:

Meat, Noodles, Vegetables

Method

Prepare 1 fried bean curd: pour some water over the fried bean curd to remove any excess oil, then cut it into strips.

Cut the toppings: cut 1/2 onion and 50g chicken into pieces.

Prepare the broth: pour 400ml water, 5g dashi powder and 1 tbsp mentsuyu into a saucepan and bring to the boil over medium heat.

Add the chicken pieces and onion into the saucepan: boil until cooked through.

Add the miso paste: add the fried bean curd to the saucepan and simmer for about 3-4 minutes. Add1 tbsp miso paste.

Add the udon noodles: once the miso has dissolved, add the udon noodles and warm them up on low heat.

Garnish and serve: pour the noodles into the serving bowl with the other ingredients garnish with the chopped spring onions and a pinch of shichimi chili powder if you like some extra heat.

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