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A Nagoya Speciality: Miso-Stewed Udon Noodles

A Nagoya Speciality: Miso-Stewed Udon Noodles

Enjoy a Nagoya speciality - stewed udon noodles with miso - at home. Serve piping hot.

Ingredients: 1 serving

Frozen udon noodles
1 portion
Chicken thigh
1/3
Egg
1
Green onion or scallion
1
Shiitake mushrooms
2
Aburaage
1
Kamaboko
3 slices
Strong bonito dashi stock
500 ml
Red miso (Hatcho miso is preferred)
2 to 3 tablespoons
Sake
1 tablespoon
Sugar
1/2 tablespoon
Ichimi spice or shichimi spice
To your liking
A single-serving earthenware pot

Steps

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.

Story Behind this Recipe

I wanted to enjoy stewed udon noodles with miso at home.