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We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture. Japanese Udon Noodle SoupCherry on my Sundae. Japanese comfort food at its best: a light white miso broth with just a hint of ginger, swimming with thick, chewy udon noodles, cubes of firm tofu, steamed baby bok-choy, and roasted shiitake mushrooms.
To get started with this recipe, we have to first prepare a few ingredients. You can have udon with honey and soy beef with miso broth using 14 ingredients and 6 steps. Here is how you can achieve that.
Ingredients needed to cook Udon with honey and soy beef with miso broth:
- 1 pack udon
- 120 g rump steak cut to thin strips
- 2 tsp Honey
- 2 tsp soy
- 1 pinch sesame seeds
- 1 tbsp vegetable cooking oil
- 1 handful broccoli chopped
- 1 carrot thin sliced
- 1 sachet miso paste
- 2-3 tbsp soysauce
- 1-2 tsp sesame oil
- 1 tsp brown sugar
- Coriander and chilli flakes to season
- 1 package Chicken or vegetable stock or just water
Adding miso makes the soup savory, and flavorful. In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup.
Instructions to cook Udon with honey and soy beef with miso broth:
- Heat your stock or water up in the saucepan, add miso paste and stir well.
- Marinated steak with honey, soy, cooking oil and sesame seed. Leave it aside
- Put the udon noodles into the boiling soup. Add some broccoli and carrots in
- On a medium heat pan, pan fried your beef until it all cooked
- After cook your udon and veggies for about 10 min, add some sesame oil and turn the heat off immediately. Transfer to a serving bowl and top up with marinated honey and soy beef 🍜
- Garnish with coriander and chilli if you prefer. Enjoy 😊
Serve it with udon noodles topped with with stir-fried mushrooms and cabbage, scallions, and fried tofu. Notes: Dried woodear mushrooms can be found in most Asian grocers. For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. The miso broth for miso udon noodle soup is a simple mixture of miso paste and dashi stock.
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