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A Nagoya Speciality: Miso-Stewed Udon Noodles
A Nagoya Speciality: Miso-Stewed Udon Noodles

Before you jump to A Nagoya Speciality: Miso-Stewed Udon Noodles recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

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Some grains are actually wonderful for repelling bad moods. Barley, quinoa, millet, teff, etc are all good for helping you be in a happier state of mind. These foods fill you up better and that can help you with your moods as well. Feeling starved can really make you feel terrible! These grains can help your mood elevate since it’s not at all hard for your body to digest them. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, elevates your mood.

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try these tips instead!

We hope you got insight from reading it, now let’s go back to a nagoya speciality: miso-stewed udon noodles recipe. To make a nagoya speciality: miso-stewed udon noodles you only need 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Provide 1 portion Frozen udon noodles
  2. Take 1/3 Chicken thigh
  3. Get 1 Egg
  4. Get 1 Green onion or scallion
  5. Use 2 Shiitake mushrooms
  6. Prepare 1 Aburaage
  7. You need 3 slice Kamaboko
  8. Use 500 ml Strong bonito dashi stock
  9. Provide 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. Take 1 tbsp Sake
  11. Provide 1/2 tbsp Sugar
  12. Use 1 Ichimi spice or shichimi spice
Instructions to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
  2. Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
  3. Add the udon noodles, green onion, abura-age and kamaboko. Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste.

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