Recipe: Delicious Thick Stewed Miso Udon Noodles

Recipe: Delicious Thick Stewed Miso Udon Noodles Delicious, fresh and tasty.

Thick Stewed Miso Udon Noodles. Great recipe for Thick Stewed Miso Udon Noodles. Even though she's from Sanuki (a region famous for udon), my mother in law hates udon noodles. She prefers thick and heavy sauces and soups, so she can eat only stewed miso udon or curry udon.

In Nagoya, there is a special variation of Udon called Miso Nikomi Udon, sometimes translated as Miso-stewed Udon.

The Udon noodles are served in a thick and brown Udon noodle soup made from red Miso paste.

Miso is a standard cooking ingredient in Japanese cuisine together with sugar, salt, vinegar, and soy sauce.

You can cook Thick Stewed Miso Udon Noodles using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Thick Stewed Miso Udon Noodles

1. Prepare 2 of servings Frozen udon noodles.

2. You need of Stewed miso noodle tsuyu.

3. You need 600 ml of ◇water.

4. Prepare 1/2 tsp of ◇Dashi stock granules.

5. It’s 2 tbsp of ◇Sugar.

6. It’s 1 tbsp of ◇Mirin.

7. You need 70 grams of ◆Miso (I used Sanjirushi/ Ryotei Akadashi).

8. Prepare of Additions to the batter:.

9. It’s 1 of Chikuwa.

10. Prepare 1 of Scallion (or white leek).

11. Prepare 1 of Dried wheat gluten.

12. You need 2 of Egg.

The original version uses Nama Udon (生うどん), which means freshly made udon.

However, udon noodles for Miso Nikomi Udon are made of only flour and water.

This reduces the salt content as miso gets salty after long-simmering.

Instead of using fresh udon noodles, you can cook dried udon noodles and use them.

Thick Stewed Miso Udon Noodles step by step

1. Put all ◇ ingredients into a pot and bring them to a boil..

2. Turn the heat down to low and dissolve the ◆ miso in..

3. The broth is done..

4. Soak the frozen udon noodles in warm water. After a while, loosen the noodles with chopsticks and drain..

5. Soak the dried wheat gluten in water.

Slice the chikuwa and scallion diagonally..

1. Mix the dipping sauce well and pour into the earthen pot. Add the noodles in the soup, and loosen with chopsticks. Place the other ingredients on the noodles..

2. Leave a small space in the centre of the pot to drop the eggs in..

3. Put the lid on and cook over low heat..

4. When the eggwhite turns slightly opaque, it is done!.

5. Please have it while it is piping hot!.

I used very thinly sliced pork belly strips that I cut to short bite-size strips.

But you can of course use sliced pork with less.

Just like regular udon, kishimen can be enjoyed in hot soup or cooled after boiling, and in the form of miso (soybean paste) stewed udon, a specialty in Nagoya, you can enjoy a very Nagoya-like rich taste version of the dish.

Dressing it in pasta sauce has also been suggested recently as a new way to eat kishimen.

Try to find frozen or fresh udon noodles.