‘Nikomi’ Simmered Udon & Egg Soup
‘Nikomi’ Simmered Udon & Egg Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, ‘nikomi’ simmered udon & egg soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

‘Nikomi’ Simmered Udon & Egg Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. ‘Nikomi’ Simmered Udon & Egg Soup is something that I have loved my entire life.

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

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

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