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The ingredients needed to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Take 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
- Take 1 tablespoons Sake (Rice Wine)
- Use 1/4 teaspoon Salt
- Use 2 teaspoons Soy Sauce
- You need 1 teaspoon Mirin
- Take 1 serving Cooked Udon Noodles
- You need 1/2 tablespoonful Dried Cut Wakame *optional
- Take 1 Spring Onion *finely chopped
- You need 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
- Provide 1 Egg *lightly whisked
Instructions to make ‘Nikomi’ Simmered Udon & Egg Soup:
- Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin.
- 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.
- 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.
- 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.
- Tips: A small amount of grated Ginger is a good addition.
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