Steps to Prepare Award-winning A Nagoya Speciality: Miso-Stewed Udon Noodles

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Simple Way to Make Speedy A Nagoya Speciality: Miso-Stewed Udon Noodles. One of my favorites food recipes. For mine, I am going to 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 A Nagoya Speciality: Miso-Stewed Udon Noodles, 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 A Nagoya Speciality: Miso-Stewed Udon Noodles 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 A Nagoya Speciality: Miso-Stewed Udon Noodles 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 have A Nagoya Speciality: Miso-Stewed Udon Noodles using 12 ingredients and 3 steps. Here is how you can achieve that.

I wanted to enjoy stewed udon noodles with miso at home. Adjust the quantity of dashi stock according to the size of your clay pot. Red miso is strong so combine with strong dashi stock. The egg will be easily cooked with residual heat so after you cover the pot, turn off the heat quickly. Cook your eggs to your liking, I like it softly set. Recipe by Bananazakuro

Ingredients and spices that need to be Prepare to make A Nagoya Speciality: Miso-Stewed Udon Noodles:

1. 1 portion Frozen udon noodles
2. 1/3 Chicken thigh
3. 1 Egg
4. 1 Green onion or scallion
5. 2 Shiitake mushrooms
6. 1 Aburaage
7. 3 slice Kamaboko
8. 500 ml Strong bonito dashi stock
9. 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
10. 1 tbsp Sake
11. 1/2 tbsp Sugar
12. 1 Ichimi spice or shichimi spice

Steps to make to make A Nagoya Speciality: Miso-Stewed Udon Noodles

1. Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
2. Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
3. Add the udon noodles, green onion, abura-age and kamaboko. Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste.

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So that's going to wrap it up for this special food Recipe of Perfect A Nagoya Speciality: Miso-Stewed Udon Noodles. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!