Miso-boiled udon noodles made with Ginger Pickled in Honey ginger

recipe

Ingredients (for 1 person)

Ingredient 1: Udon
Ingredient ②: chicken thigh meat
1 ball
70g
Material 3: Long Green Onion
Ingredient 4: Shiitake mushrooms
1本
1/4 bottle
Material ⑤: Kamaboko
Ingredient 6: Aburaage
1/4 bottle
1枚
Ingredient 7: Ginger for Ginger Pickled in Honey
Material 8: Egg
20g
1個
Ingredient 9: dashi broth

500cc
Awase miso
Ginger Pickled in Honey
3 to 4 tablespoons
大さじ2
[A] Soy sauce
大さじ1

How to make it

1 Cut the chicken thighs into bite-sized pieces. Cut the green onions diagonally into 1-1.5cm pieces. Cut off the stems of the shiitake mushrooms and cut them in half.

2 Cut the kamaboko into bite-sized pieces. Remove excess oil from the fried tofu in boiling water and cut into strips.

3 Mix (A) in a bowl.

4 Put the stock in a pot, boil, then add the chicken. Once boiling, add the green onions, shiitake mushrooms, fried tofu, and Ginger Pickled in Honey, and simmer until cooked through. Add the kamaboko and udon noodles, and simmer for about 2 minutes. Dissolve and mix in ③, then crack an egg into the pot and simmer until it is half-cooked.

[Tip:]
Adjust the amount of Ginger Pickled in Honey to your liking. Adding various ingredients will bring out the umami and make it delicious. Substituting red miso for the miso will give it a more authentic taste.

The products used in this recipe.

Ginger Pickled in Honey (280g)

See this product

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