Simple Way to Make Homemade Miso Udon Soup
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Miso Udon Soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Miso Udon 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 Miso Udon 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 Miso Udon 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 must prepare a few ingredients. You can cook Miso Udon Soup using 10 ingredients and 6 steps. Here is how you can achieve that.
‘Hōtō’ Noodle Miso Soup is one of my favourite Noodle dishes. It requires quite an effort for me to cook it as I always make ‘Hōtō’ Noodles from scratch. This dish is very similar to ‘Hōtō’ but much easier to prepare. This recipe is for 1 serving, but it is easy to increase. Just cook everything in the Miso flavoured soup until soft.
Ingredients and spices that need to be Prepare to make Miso Udon Soup:
- 1 serving Cooked Udon Noodles
- 1 & 1/2 cups Dashi Stock *OR 1 & 1/2 cups Water and 1/2 teaspoon Dashi Powder
- 60 g thinly sliced Pork *OR Chicken
- 80-100 g Vegetables *Today I used Daikon, Carrot, Shiitake & Bok Choy
- 1/2 sheet Abura-age (Deep-fried Thin Tofu)
- 1 large Spring Onion *thickly sliced diagonally
- 1-1 & 1/2 tablespoons Miso *Today I used 1 heaped tablespoon Red Miso
- 1/2-1 teaspoon Sugar *optional
- *Note: You don’t need Sugar if you use mild White Miso
- 1 Egg
Instructions to make to make Miso Udon Soup
- Cut thinly sliced Pork, all Vegetables and Abura-age (Deep-fried Thin Tofu) into bite-size pieces or slices.
- Warm Udon Noodles in hot water, loosen, then drain.
- Heat Dashi Stock, Daikon and Carrot (and other Vegetables that need to be cooked longer) in a pot, and bring to the boil. Add Pork and Shiitake, and cook over medium heat for 2-3 minutes.
- Add the drained Udon Noodles, Abura-age (Fried Thin Tofu), Bok Choy and Spring Onion (and other Vegetables that can be cooked quickly), and cook for 2-3 minutes.
- Meanwhile, place Miso and Sugar (*optional) in a small bowl, add some soup from the pot, and mix well. Then add Miso to the pot and gently stir to mix.
- Make a room in the centre and add an Egg, cover with a lid, and simmer until the Egg is softly cooked.
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