Miso udon: 59 Photos & Videos

Udon Noodle Soup with Miso Broth

FAQ

Although miso is still unknown to many, individuals who are familiar with it have most likely consumed it in the form of Japanese miso soup. It's incredibly nutritious and linked to a variety of health benefits, including better digestion and a stronger immune system.
Most udon noodle soups are served in clear dashi broth seasoned with soy sauce. However, in the Nagoya region, where Hatcho miso is known, you can find delicious udon noodle soup flavored with miso, called the Miso Nikomi Udon (味噌煮込みうどん). It's deeply savory and topped with an assortment of ingredients.
Udon soup is served hot. The broth is made of dashi, soy sauce, and mirin that's referred to as kakejiru. However, as with any soup or dish that's been around for a long time, there are many ways to perfect your bouillon depending on your taste.
Udon noodles are thick and have a chewy texture, providing a large bite. On the other hand, ramen noodles are thin and have a firm yet chewy texture, allowing them to hold up well in the flavorful broth of ramen soup. The difference in noodle size and texture also affects the overall eating experience.
Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.

How to make Miso Udon (Miso-nikomi Udon) 〜味噌煮込みうどん〜 | easy Japanese home cooking recipe

In this video, I am showing how to make Miso-nikomi Udon (Miso Udon), which is a regional food of Aichi Prefecture, where I come...

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Youtube - @Taiji ́s Kitchen