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

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We hope you got benefit from reading it, now let’s go back to ‘nikomi’ simmered udon & egg soup recipe. You can have ‘nikomi’ simmered udon & egg soup using 10 ingredients and 5 steps. Here is how you achieve it.

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