Thick Stewed Miso Udon Noodles

Thick Stewed Miso Udon Noodles

These chewy udon noodles are cooked with eggs and a thick, savory sauce.

Ingredients: 2 servings

Frozen udon noodles
2 servings
Stewed miso noodle tsuyu
600 ml
◇Dashi stock granules
1/2 teaspoon
2 tablespoons
1 tablespoon
◆Miso (I used Sanjirushi/ Ryotei Akadashi)
70 g
Additions to the batter:
Scallion (or white leek)
To taste
Dried wheat gluten
To taste


1. Put all ◇ ingredients into a pot and bring them to a boil.
2. Turn the heat down to low and dissolve the ◆ miso in.
3. The broth is done.
4. Soak the frozen udon noodles in warm water. After a while, loosen the noodles with chopsticks and drain.
5. Soak the dried wheat gluten in water. Slice the chikuwa and scallion diagonally.
6. 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.
7. Leave a small space in the centre of the pot to drop the eggs in.
8. Put the lid on and cook over low heat.
9. When the eggwhite turns slightly opaque, it is done!
10. Please have it while it is piping hot!

Story Behind this Recipe

Even though she's from Sanuki (a region famous for udon), my mother in law hates udon noodles. She prefers thick and heavy sauces and soups, so she can eat only stewed miso udon or curry udon.