Steps to Make Speedy ‘Nikomi’ Simmered Udon Soup
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate ‘Nikomi’ Simmered Udon Soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from ‘Nikomi’ Simmered Udon Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ‘Nikomi’ Simmered Udon Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make ‘Nikomi’ Simmered Udon Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can have ‘Nikomi’ Simmered Udon Soup using 13 ingredients and 4 steps. Here is how you can achieve that.
‘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.
Ingredients and spices that need to be Get to make ‘Nikomi’ Simmered Udon Soup:
- 2 servings Cooked Udon Noodles *Frozen type recommended
- 2 Shiitake
- 2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
- 1 Bok Choy OR other Green Leafy Vegetable
- 2 Spring Onions
- 2 Eggs
- *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc
- <Soup>
- 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
Instructions to make ‘Nikomi’ Simmered Udon Soup
- If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.
- Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.
- 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.
- *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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