Miso-nikomi udon is a local specialty in Nagoya, where is the third biggest city and a middle part of Japan. The broth is seasoned with miso paste, and the udon noodles simmered with a variety of vegetables, chicken and egg.

Miso is an essential condiment in the middle part of Japan. Especially, they use red miso which is matured over years so the taste is richer, thicker and more savory and the color is dark‐brown. Many dishes are seasoned with red miso there.

In this recipe, I choose white miso because red miso is difficult to find abroad. In addition, this is a vegetarian-friendly recipe so animals and dairy-free. However, if you are not vegans, you can add chicken and egg.

Hope you enjoy the recipe!!

◆ Ingredients for 1 serving:

1 serving udon noodles（80g dry udon noodles; 120g boiled udon noodles; 170g frozen udon noodles）
½ Japanese leek - leek, spring onion/scallion and onion can be used instead
¼ carrot
½ abura age (deep-fried bean curd)

- Broth
400ml water
5g dried kelp（5 cm x 10 cm）
1 dried shiitake mushroom
1 ½ Tbsp Miso
2 tsp mirin
1 tsp soy sauce

If you like it, please thumbs up!

* * *

★ FOLLOW ME ★
- Please SUBSCRIBE: [ Ссылка ]
- Facebook: [ Ссылка ]
- Instagram: [ Ссылка ]
- Twitter: [ Ссылка ]

★ MY COOKING CLASSES ★
- Japanese cooking studio -WA-: [ Ссылка ]
- Online video course in Skillshare: [ Ссылка ]

свернуть