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Thick Stewed Miso Udon Noodles
Thick Stewed Miso Udon Noodles

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We hope you got insight from reading it, now let’s go back to thick stewed miso udon noodles recipe. To cook thick stewed miso udon noodles you need 12 ingredients and 10 steps. Here is how you achieve that.

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