Miso udon noodle soup is a japanese village dish that you can simply try at home. It was make from various ingredients such as fish cake,abuurage, egg, etc. If you can find some ingredients, you can use tofu as a substitute of the meats
Ingredients : 1 package frozen udon noodles, Water for boiling noodles, 1 cup dashi soup stock (either bonito fish or konbu seaweed stock), 1 1/2 Tbsp miso (soy bean paste), either white, red, or awase (mix of red and white miso), 2 tsp sake, 1 tsp sugar, 1 oz. chicken thigh, cut into bite- size pieces, 2 slices kamaboko (fish cake), optional, 1/2 aburaage (deep-fried tofu), slice into 1/2 inch wide strips, 2 inch negi (leek or green onions), diagonally sliced, 1 egg,
1. Cooked frozen udon noodles in a small pot of water around 2 minutes then, drained and set aside
2. Boiled dashi stock using earthenware pot, lower the heat to medium after it boiled
3. In a small bowl or spoon,dissolving dashi miso with a little broth the continued by combining the miso and the broth
4. Continued by add the sake and sugar to the miso broth
5. Put chicken to the broth and warmed on a medium heat untill it properly cooked
6. Put udon noodles and boiled it. Lower the heat to medium high heat
7. Put chopped aburaage (fried tofu), negi (green onions) and kamaboko ( fish cake) and warmed about 10 until 15 minutes , untl the udon noodles pervade the sense of the miso broth
8. If you deserve, you can add a poached egg to the soup by only make a little cracking on the egg.
9. Cover the pot with a flap and warmed around 2 minutes then turn off the heat
10. Serve the miso asap in the earthenware bowl
1. Cooked frozen udon noodles in a small pot of water around 2 minutes then, drained and set aside
2. Boiled dashi stock using earthenware pot, lower the heat to medium after it boiled
3. In a small bowl or spoon,dissolving dashi miso with a little broth the continued by combining the miso and the broth
4. Continued by add the sake and sugar to the miso broth
5. Put chicken to the broth and warmed on a medium heat untill it properly cooked
6. Put udon noodles and boiled it. Lower the heat to medium high heat
7. Put chopped aburaage (fried tofu), negi (green onions) and kamaboko ( fish cake) and warmed about 10 until 15 minutes , untl the udon noodles pervade the sense of the miso broth
8. If you deserve, you can add a poached egg to the soup by only make a little cracking on the egg.
9. Cover the pot with a flap and warmed around 2 minutes then turn off the heat
10. Serve the miso asap in the earthenware bowl
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