Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ‘nikomi’ simmered udon & egg soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

‘Nikomi’ Simmered Udon & Egg Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. ‘Nikomi’ Simmered Udon & Egg Soup is something which I have loved my whole life. They are nice and they look fantastic.

First, let's thaw the frozen udon noodles. Slightly tear the package, making a vent, to keep it from bursting. Remove, and place the udon noodles onto a plate. 'Nikomi' Simmered Udon Soup Hiroko Liston Melbourne, Australia 'Nikomu' is a Japanese verb that means 'boil well'. 'Nikomi Udon' is a dish of Udon Noodles that are cooked in a soup with various ingredients. It's a comforting hot pot dish but you don't need a clay pot.

To begin with this recipe, we have to first prepare a few ingredients. You can have ‘nikomi’ simmered udon & egg soup using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make ‘Nikomi’ Simmered Udon & Egg Soup:

1. Get 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
2. Prepare 1 tablespoons Sake (Rice Wine)
3. Get 1/4 teaspoon Salt
4. Get 2 teaspoons Soy Sauce
5. Make ready 1 teaspoon Mirin
6. Take 1 serving Cooked Udon Noodles
7. Take 1/2 tablespoonful Dried Cut Wakame *optional
8. Get 1 Spring Onion *finely chopped
9. Make ready 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
10. Take 1 Egg *lightly whisked

There are some particular food that I wish to eat when I have a cold. 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.

Steps to make ‘Nikomi’ Simmered Udon & Egg Soup:

1. Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin.
2. 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.
3. 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.
4. 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.
5. Tips: A small amount of grated Ginger is a good addition.

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. 'Nikomi' Simmered Udon Soup step by step. If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain. Heat all the soup ingredients in a large saucepan or pot.

So that’s going to wrap this up with this exceptional food ‘nikomi’ simmered udon & egg soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!