Hi, I am Kate. Today, I’m gonna show you how to make ‘nikomi’ simmered udon egg soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. ‘Nikomi’ Simmered Udon Egg Soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook ‘nikomi’ simmered udon egg soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make ‘Nikomi’ Simmered Udon Egg Soup:
- Prepare 300 ml Dashi Stock *OR 300ml Water 1/2 teaspoon Dashi Powder
- Take 1 tablespoons (Rice )
- Make ready 1/4 teaspoon Salt
- Make ready 2 teaspoons Soy Sauce
- Take 1 teaspoon Mirin
- Prepare 1 serving Cooked Udon Noodles
- Take 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 ger is a good addition.
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