Hearty Hot Udon in a Rich Mamemiso Broth

Name: Hearty Hot Udon in a Rich Mamemiso Broth (Miso Nikomi Udon)
Cuisine: Japanese
Ingredients: 5½ cups dashi (fish stock); 5½ cups dashi (fish stock); ½ cup katsuobushi (bonito flakes); ½ cup katsuobushi (bonito flakes); 3 tablespoons mamemiso (soybean miso); 3 tablespoons mamemiso (soybean miso); 1½ tablespoons Saikyo miso (sweet white miso); 1½ tablespoons Saikyo miso (sweet white miso); ¼ cup mirin (sweet cooking wine); ¼ cup mirin (sweet cooking wine); 2 abura-age (fried thin tofu) sheets; 3 eggs; 9 ounces dried udon; 5 ounces boned and skinned chicken thighs; 1 naganegi long onion, preferably, or 1 slender leek, cut into 1-inch lengths; 1 naganegi long onion, preferably, or 1 slender leek, cut into 1-inch lengths; Shichimi togarashi (seven-spice powder); Shichimi togarashi (seven-spice powder)

Miso Nikomi Udon

Preparation info

Yields
3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Aichi Prefecture is famous for its udon noodles cooked in rich mamemiso (soybean miso) broth, in a donabe earthenware pot. Unlike in other udon dishes, the noodles are cooked long enough in the hot broth that they absorb its rich flavor.

If you have no earthenware pot, do all the cooking in one pot. An enameled pot is a good substitute.

Ingredients

Asia
Japan
Pasta

Ingredients

Method