Simple Way to Prepare Any-night-of-the-week Thick Stewed Miso Udon Noodles

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Quick Thick Stewed Miso Udon Noodles. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thick Stewed Miso Udon Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thick Stewed Miso Udon Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thick Stewed Miso Udon Noodles is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Thick Stewed Miso Udon Noodles using 12 ingredients and 10 steps. Here is how you can achieve it.

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.

Recipe by Snow*Love

Ingredients and spices that need to be Make ready to make Thick Stewed Miso Udon Noodles:

1. 2 servings Frozen udon noodles
2. Stewed miso noodle tsuyu
3. 600 ml ◇water
4. 1/2 tsp ◇Dashi stock granules
5. 2 tbsp ◇Sugar
6. 1 tbsp ◇Mirin
7. 70 grams ◆Miso (I used Sanjirushi/ Ryotei Akadashi)
8. Additions to the batter:
9. 1 Chikuwa
10. 1 Scallion (or white leek)
11. 1 Dried wheat gluten
12. 2 Egg

Steps to make Thick Stewed Miso Udon Noodles

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!

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So that's going to wrap this up for this special food Steps to Prepare Quick Thick Stewed Miso Udon Noodles. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!