Pot-Cooked Udon in Miso Soup

Name: Pot-Cooked Udon in Miso Soup (Miso Nikomi Udon)
Yield: Serves four
Cuisine: Japanese
Ingredients: about 90 g/3½ oz aka miso or hatcho miso; 900 ml/1½ pints/3¾ cups second dashi stock, or the same amount of water and 7.5 ml/1½ tsp dashi-no-moto; 6 large fresh shiitake mushrooms, stalks removed, quartered; 300 g/11 oz dried udon noodles; 4 spring onions (scallions), trimmed and chopped into 3mm/⅛in lengths; 2 abura-age; 200 g/7 oz chicken breast portion, boned and skinned; 10 ml/2 tsp sake; 30 ml/2 tbsp mirin; shichimi togarashi (optional); 4 eggs

Miso Nikomi Udon

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Udon is a white wheat noodle, more popular in the south and west of Japan than the north. It is eaten with various hot and cold sauces and soups. Here, in this dish known as Miso Nikomi Udon, the noodles are cooked in a clay pot with a rich miso soup.

Ingredients

200 g/7 oz chicken breast portion, boned and skinned
10 ml/2

Asia
Japan
Pasta

Method

Cut the chicken into bitesize pieces. Sprinkle with sake and leave to marinate for 15 minutes.
Put the abura-age in a sieve and thoroughly rinse with hot water from the kettle to wash off the oil. Drain on kitchen paper and cut each abura-age