Steps to Prepare Perfect ‘Nikomi’ Simmered Udon & Egg Soup

‘Nikomi’ Simmered Udon & Egg Soup.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, ‘nikomi’ simmered udon & egg soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

‘Nikomi’ Simmered Udon & Egg Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They're nice and they look wonderful. ‘Nikomi’ Simmered Udon & Egg Soup is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook ‘nikomi’ simmered udon & egg soup using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make ‘Nikomi’ Simmered Udon & Egg Soup:

1. {Take 300 ml of Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder.
2. {Take 1 tablespoons of Sake (Rice Wine).
3. {Take 1/4 teaspoon of Salt.
4. {Take 2 teaspoons of Soy Sauce.
5. {Take 1 teaspoon of Mirin.
6. {Get 1 of serving Cooked Udon Noodles.
7. {Get 1/2 of tablespoonful Dried Cut Wakame *optional.
8. {Make ready 1 of Spring Onion *finely chopped.
9. {Make ready 1 teaspoon of Potato Starch Flour *mixed with 2 teaspoons Water.
10. {Prepare 1 of Egg *lightly whisked.

Steps 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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