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

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, ‘nikomi’ simmered udon & egg soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

‘Nikomi’ Simmered Udon & Egg Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. ‘Nikomi’ Simmered Udon & Egg Soup is something that I have loved my whole life.

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

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