nagoya-style simmered thick white noodles with miso soup
- Serves: 1
- Calories: 507 kcal
- Total Time: 40 m
- Prep: 30 m
- Cook: 10 m
- Japanese: Nagoya-fū miso-nikomi-udon
Cut the chicken into bite-size pieces. Slice the green onion diagonally into 2 in. pieces.
Cut the deep-fried tofu pouch into quarters.
Pour the bonito soup stock into a small pan. (Or, a Japanese-style donabe dish can be used, as shown in the picture.) Bring to a boil on medium heat and add the chicken. Boil until done (about 2 minutes.)
After boiling, put some stock into a ladle. Add the red miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup.
Add the cooked thick white noodles (udon), green onion (or leek) and deep-fried tofu pouches. Add the egg (optional). Cover the pan and boil for five minutes. Remove from heat.
Sprinkle the thick white noodles (udon) with the shichimi (seven-spice seasoning) if desired.
This recipe is Nagoya style. The rich miso soup suits the thick white noodles (udon) and is delicious. This dish is very popular in Nagoya city and other areas close to the city.
Japanese foods recipes
Int'l. recipes with a Japanese twist