Miso Nikomi Udon
繁體中文

Ingredients

Aburaage (fried tofu pouch) 1 ea Boneless chicken thigh (cut small pieces) 1/4 lb (113g) Japanese leek (diagonally sliced) 1 stalk Napa cabbage (cut chunks) 3 leaf Shiitake mushroom 1 small Frozen udon 1 pack Kamaboko (fish cake) 2 slice Baby spinach 1 hand full Egg 1 large Miso Soup Base 1/2 份 portion

Instructions

1.	Blanch the fried tofu pouches in boiling water for 1 minute. Rinse under cold water then squeeze dry.
2.	Prepare the Miso Soup Base. I use white miso and red miso this time - ratio 2:1.
3.	Boil the bonito stock in a small donabe ceramic pot. Add the chicken, Japanese leek (white part) and mushroom. Cook over medium low heat for 5 minutes. Add the frozen noodles and cook for 1 minute.
4.	Ladle some soup in a small bowl and mix the soup with miso paste. Place the tofu pouch, fish cake, Japanese leek (green part) and spinach in the pot and arrange the ingredients around the pot.
5.	Pour the miso to the soup and stir a little. Add the egg in the middle of the pot and cook until the egg white start curdling.

味增烏龍麵
ENGLISH

材料

炸豆腐包 1 個 無骨雞腿肉(切小塊) 1/4 磅 (113克) 京蔥(切斜片) 1 支 大白菜(切塊) 3 葉 香菇 1 小朵 冷凍烏龍麵 1 包 魚板 2 片 嫩菠菜葉 1 小把 雞蛋 1 個(大) 味增湯頭 Miso Soup Base 1/2 份

做法

1.	油豆腐在滾水裡燙1分鐘。用冷水沖洗後擠乾。
2.	準備味增湯頭。我這次用白味增和紅味增-比例2:1。
3.	將柴魚高湯在小土鍋裡煮滾，加入雞肉，京蔥(白色部份)和香菇用中小火煮5分鐘。放進烏龍麵煮1分鐘。
4.	舀一些湯到小碗裡與味增醬調勻。加入豆腐包，魚板，京蔥(綠色部份)和菠菜到鍋裡，並擺好位置。
5.	味增倒回鍋裡並略為攪拌。將蛋擺在鍋子中央，繼續煮到蛋白開始凝固即可。

最後更新 (Last Update): 10/05/2020
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