Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ‘nikomi’ simmered udon & egg soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

‘Nikomi’ Simmered Udon & Egg Soup is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. ‘Nikomi’ Simmered Udon & Egg Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Get 300 ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
2. Get 1 tablespoons Sake (Rice Wine)
3. Make ready 1/4 teaspoon Salt
4. Get 2 teaspoons Soy Sauce
5. Make ready 1 teaspoon Mirin
6. Make ready 1 serving Cooked Udon Noodles
7. Get 1/2 tablespoonful Dried Cut Wakame *optional
8. Take 1 Spring Onion *finely chopped
9. Make ready 1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
10. Take 1 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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