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A Nagoya Speciality: Miso-Stewed Udon Noodles
A Nagoya Speciality: Miso-Stewed Udon Noodles

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Certain foods made from whole grains are excellent for a easy snack. A slice of whole wheat toast, for example is a great snack in the morning. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are generally better than highly processed grains included in white bread.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to a nagoya speciality: miso-stewed udon noodles recipe. You can have a nagoya speciality: miso-stewed udon noodles using 12 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Take 1 portion Frozen udon noodles
  2. Prepare 1/3 Chicken thigh
  3. You need 1 Egg
  4. Use 1 Green onion or scallion
  5. Prepare 2 Shiitake mushrooms
  6. Prepare 1 Aburaage
  7. Prepare 3 slice Kamaboko
  8. Take 500 ml Strong bonito dashi stock
  9. Use 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. You need 1 tbsp Sake
  11. Take 1/2 tbsp Sugar
  12. Use 1 Ichimi spice or shichimi spice
Instructions to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
  2. Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
  3. Add the udon noodles, green onion, abura-age and kamaboko. Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste.

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