Recipe of Favorite ‘Nikomi’ Simmered Udon & Egg Soup
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Prepare Super Quick Homemade ‘Nikomi’ Simmered Udon & Egg Soup. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from ‘Nikomi’ Simmered Udon & Egg Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ‘Nikomi’ Simmered Udon & Egg Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make ‘Nikomi’ Simmered Udon & Egg Soup is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook ‘Nikomi’ Simmered Udon & Egg Soup using 10 ingredients and 5 steps. Here is how you can achieve that.
There are some particular food that I wish to eat when I have a cold. This is one of them. The essential ingredients for this dish are Udon Soup, Noodles and Egg. I always season it lightly as it is a sick food for me. You can add other ingredients such as green vegetables and Asian mushrooms. It can be a very comforting meal on a cold winter day like today.
Ingredients and spices that need to be Make ready to make ‘Nikomi’ Simmered Udon & Egg Soup:
- 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
- 1 tablespoons Sake (Rice Wine)
- 1/4 teaspoon Salt
- 2 teaspoons Soy Sauce
- 1 teaspoon Mirin
- 1 serving Cooked Udon Noodles
- 1/2 tablespoonful Dried Cut Wakame *optional
- 1 Spring Onion *finely chopped
- 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
- 1 Egg *lightly whisked
Instructions to make ‘Nikomi’ Simmered Udon & Egg Soup
- Heat Dashi Stock and Sake (Rice Wine) 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 Ginger is a good addition.
While this is in no way the end all be guide to cooking easy and quick lunches it's excellent food for thought. The expectation is that this will get your creative juices flowing so you are able to prepare wonderful lunches for the family without the need to accomplish too much heavy cooking in the process.
So that's going to wrap this up with this special food Recipe of Quick ‘Nikomi’ Simmered Udon & Egg Soup. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!