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Before you jump to Thick Stewed Miso Udon Noodles recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to thick stewed miso udon noodles recipe. You can have thick stewed miso udon noodles using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Thick Stewed Miso Udon Noodles:
- Prepare 2 servings Frozen udon noodles
- Take Stewed miso noodle tsuyu
- You need 600 ml ◇water
- Use 1/2 tsp ◇Dashi stock granules
- Prepare 2 tbsp ◇Sugar
- Take 1 tbsp ◇Mirin
- Provide 70 grams ◆Miso (I used Sanjirushi/ Ryotei Akadashi)
- Use Additions to the batter:
- Prepare 1 Chikuwa
- Get 1 Scallion (or white leek)
- Use 1 Dried wheat gluten
- Prepare 2 Egg
Steps to make Thick Stewed Miso Udon Noodles:
- Put all ◇ ingredients into a pot and bring them to a boil.
- Turn the heat down to low and dissolve the ◆ miso in.
- The broth is done.
- Soak the frozen udon noodles in warm water. After a while, loosen the noodles with chopsticks and drain.
- Soak the dried wheat gluten in water. - - Slice the chikuwa and scallion diagonally.
- Mix the dipping sauce well and pour into the earthen pot. Add the noodles in the soup, and loosen with chopsticks. Place the other ingredients on the noodles.
- Leave a small space in the centre of the pot to drop the eggs in.
- Put the lid on and cook over low heat.
- When the eggwhite turns slightly opaque, it is done!
- Please have it while it is piping hot!
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