Japanese Noodles In Miso Soup Miso Nikomi Udon
Posted in reply to a request. Translated from a japanese language cookbook (shinkatei hyakkajiten vol. 1, kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of april '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 us cup plus 1.4 tablespoons. Please use caution, because miso is very salty.
Steps
Cut the chicken into small pieces and salt lightly.
Soak the shiitake in water until the tops are soft.
Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar , to flavor mildly.
I would use about 1 / 4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side , being careful not to burn yourself.
This is to remove some of the oil.
Rinse in warm water , squeeze dry and cut into 3 by 1 / 2 cm rectangles.
Wash and scrape the gobo with the edge of a knife , and cut into slivers , as if you are sharpening a pencil , into a bowl of water.
Cut the green onion into thin slices.
Peel the hard boiled eggs and slice horizontally.
Stir the miso and dashi together and strain.
Place miso mixture into a large pan.
Add the milk and just bring to a boil.
Immediately lower the heat to simmer.
Boil the udon in a lot of boiling water i.
Ingredients
udon noodles, chicken, shiitake mushrooms, aburage, burdock root, kamaboko, hard-boiled eggs, green onions, red miso, dashi, milk, pepper