A Nagoya Speciality: Miso-Stewed Udon Noodles Recipe

Name: A Nagoya Speciality: Miso-Stewed Udon Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 portion Frozen udon noodles; 1/3 Chicken thigh; 1 Egg; 1 Green onion or scallion; 2 Shiitake mushrooms; 1 Aburaage; 3 slice Kamaboko; 500 ml Strong bonito dashi stock; 2 to 3 tablespoons Red miso (Hatcho miso is preferred); 1 tbsp Sake; 1/2 tbsp Sugar; 1 Ichimi spice or shichimi spice

Servings: persons

1 portion Frozen udon noodles
1/3 Chicken thigh
1 Egg
1 Green onion or scallion
2 Shiitake mushrooms
1 Aburaage
3 slice Kamaboko
500 ml Strong bonito dashi stock
2 to 3 tablespoons Red miso (Hatcho miso is preferred)
1 tbsp Sake
1/2 tbsp Sugar
1 Ichimi spice or shichimi spice

1
Cut the chicken into bite sizes.
2
Run hot water over the aburaage and slice thinly.
3
Slice the onion diagonally.
4
Remove the stiff root bits of shitake mushrooms and make slits for decoration.
5
Cook the frozen udon noodles.
6
Pour the dashi stock into the clay pot and bring to the boil.
7
Add red miso, sake (rice wine) and sugar and heat gently.
8
Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
9
Add the udon noodles, green onion, abura-age and kamaboko.
10
Place an egg in the centre and cover.
11
Cook until the egg is softly set.
12
Sprinkle ichimi or shichimi spice to taste.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 portion Frozen udon noodles, 1/3 Chicken thigh, 1 Egg, 1 Green onion or scallion, and more.

Yes, A Nagoya Speciality: Miso-Stewed Udon Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Nagoya Speciality: Miso-Stewed Udon Noodles

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