How to Cook Yummy A Nagoya Speciality: Miso-Stewed Udon Noodles

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Stewed miso udon noodles - download this royalty free Vector in seconds. Nagoya is known for several specialty foods. One dish is an epic mashup of two of my favorite foods: Miso and Katsu.

Provide portion Frozen udon noodles.
Use Chicken thigh.
Prepare Egg.
Provide Green onion or scallion.
You need to prepare Shiitake mushrooms.
You need to prepare Aburaage.
Provide Kamaboko.
Prepare Strong bonito dashi stock.
You need to 3 tablespoons Red miso (Hatcho miso is preferred).
Use Sake.
You need to prepare Sugar.
Provide Ichimi spice or shichimi spice.

Short Tips:

When storing active ingredients that you will use for cooking it is a great behavior to equip them in huge amounts and also freeze them in plastic bags. This will make preparing food easier as well as faster. As an example, when preparing vegetables, you can just pull them out of the fridge freezer as well as merely steam them.

Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles..
Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through..
Add the udon noodles, green onion, abura-age and kamaboko. Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste..

A quick and easy, nutritious and delicious miso soup with prawns and udon noodles. Having some dashi, fresh or frozen, would be fantastic but if you haven't got any, just use some fresh water and follow the rest of the instructions. I think it makes the perfect quick lunch but is also perfect for dinner. This Udon Noodle Soup Recipe is so flavorful, packed with fresh seafood, chewy udon noodles & an amazing seafood broth of dashi & miso. Udon noodles are a thick wheat flour based noodles that tend to be on the chewier side.

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