Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ‘nikomi’ simmered udon & egg soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
‘Nikomi’ Simmered Udon & Egg Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. ‘Nikomi’ Simmered Udon & Egg Soup is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have ‘nikomi’ simmered udon & egg soup using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Make ready 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
- Take 1 tablespoons Sake (Rice Wine)
- Take 1/4 teaspoon Salt
- Get 2 teaspoons Soy Sauce
- Take 1 teaspoon Mirin
- Make ready 1 serving Cooked Udon Noodles
- Get 1/2 tablespoonful Dried Cut Wakame *optional
- Take 1 Spring Onion *finely chopped
- Take 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
- Make ready 1 Egg *lightly whisked
Steps to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin.
- Add Cooked Udon Noodles and Dried Cut Wakame, and cook until Udon Noodles are soft, OR absolutely soft. *Note: As you cook longer, you have less soup as the noodles suck up the soup.
- Add finely chopped Spring Onion, add Potato Starch mixture, and stir. When the soup is thickened, add Egg, and stir until Egg is softly cooked.
- Note: When you cook the noodles absolutely soft, you don’t have much soup and you don’t need to add Potato Starch at all.
- Tips: A small amount of grated Ginger is a good addition.
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