Easy Recipe: Delicious ‘Nikomi’ Simmered Udon & Egg Soup

‘Nikomi’ Simmered Udon & Egg Soup.

‘Nikomi’ Simmered Udon & Egg Soup This Tasty ‘Nikomi’ Simmered Udon & Egg Soup using 10 simple ingredients and 5 simple steps. Learn how to achieve yummy food.

Ingredients of ‘Nikomi’ Simmered Udon & Egg Soup

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

‘Nikomi’ Simmered Udon & Egg Soup instructions

  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..