Hi, I’m Clara. Today, I will show you a way to make ‘nikomi’ simmered udon & egg soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
‘Nikomi’ Simmered Udon & Egg Soup Recipe
‘Nikomi’ Simmered Udon & Egg Soup is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. ‘Nikomi’ Simmered Udon & Egg Soup is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have ‘nikomi’ simmered udon & egg soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Take 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
- Make ready 1 tablespoons (Rice )
- Make ready 1/4 teaspoon Salt
- Take 2 teaspoons Soy Sauce
- Get 1 teaspoon Mirin
- Take 1 serving Cooked Udon Noodles
- Get 1/2 tablespoonful Dried Cut Wakame *optional
- Prepare 1 Spring Onion *finely chopped
- Make ready 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
- Take 1 Egg *lightly whisked
Instructions to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Heat Dashi Stock and (Rice ) 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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