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20minutes
Cut the green onions diagonally, remove the shiitake mushrooms from the stones, and cut the kamaboko to a width of about 1 cm.
Atsuage is dipped in boiling water to drain the oil.
Boil the pot water, add the dashi stock and mix.
Add pork belly, shiitake mushrooms and fried tofu and bring to a boil.
Add all (A) and mix well until the miso melts.
Add udon noodles, kamaboko and green onions, cover and simmer for 1 minute.
Then add the eggs, cover and simmer for another 2 minutes.
・ A simple recipe of Nagoya's famous "miso nikomi udon" that you can finish at home with a taste that is comparable to that of the restaurant.
・ If you cut the shiitake mushrooms into decorative pieces, the finished product will look better.
・ Miso can be made delicious with ordinary miso or red miso alone, but if you blend red miso and rice miso, it will be more delicious.
・ If you use red miso blended with Hatcho miso, you can make more authentic miso simmered udon noodles.
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