![\"67\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/10\/671.jpg\")
<\/a><\/p>\nMiso Udon Noodle Soup<\/strong><\/p>\n Miso udon noodle soup or “miso nikomi” is a popular noodle dish originated in the city called Nagoya in Japan I’m from.<\/p>\n <\/p>\n You’re supposed to use a particular kind of miso called “Haccho” but it’s hard to find it here in the U.S. (Mitsuwa usually does sell it at their stores and online shop).<\/p>\n Haccho miso is a dark miso but it’s extra dark and gives an extra richness.<\/p>\n Since I was out of Haccho miso, I decided to use regular dark miso but then added gochujang for an extra richness and a little spiciness.<\/p>\n Any soup is welcomed this time of the year but this noodle soup is extra comforting to me.<\/p>\n 1. Make soup. Combine water and kombu in a pot. Boil and then turn down to low heat. Simmer for a few minutes. \u30d4\u30ea\u8f9b\u5473\u564c\u716e\u8fbc\u307f\u3046\u3069\u3093<\/strong><\/p>\n \u540d\u53e4\u5c4b\u306f\u3069\u3061\u3089\u304b\u3068\u3044\u3046\u3068B\u7d1a\u30b0\u30eb\u30e1\u307f\u305f\u3044\u306a\u3082\u306e\u3082\u591a\u3044\u3067\u3059\u304c\u3001\u3059\u306a\u304a\u306b\u7f8e\u5473\u3057\u3044\u3082\u306e\u6ca2\u5c71\u3042\u308a\u307e\u3059\u3002<\/p>\n \u307e\u3042\u3001\u5b50\u4f9b\u306e\u9803\u304b\u3089\u98df\u3079\u3066\u80b2\u3063\u305f\u306e\u3067\u3001\u3072\u3044\u304d\u76ee\u306f\u3042\u308a\u307e\u3059\u304c\u3002\u3002\u3002<\/p>\n \u5473\u564c\u716e\u8fbc\u307f\u3046\u3069\u3093\u3082\u540d\u53e4\u5c4b\u306e\u8a87\u308b\u540d\u7269\u6599\u7406\u306e\u4e00\u3064\u3002<\/p>\n 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\u5148\u65e5\u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u3067\u8cb7\u3063\u3066\u304d\u3066\u51b7\u51cd\u3057\u3066\u3042\u3063\u305f\u3001\u6cb9\u63da\u3052\u3001\uff12\u500b\u5165\u308c\u305f\u3089\u3001\u306a\u3093\u304b\uff11\u500b\u304c\u304b\u306a\u308a\u5927\u304d\uff5e\u3044\u3002\u3057\u304b\u3082\u30b9\u30b4\u30af\u3076\u539a\u3044\u3002<\/p>\n \u3067\u3082\u3001\u30b9\u30fc\u30d7\u3092\u305f\u3063\u3077\u308a\u5438\u3063\u3066\u3001\u6cb9\u63da\u3052\u3063\u3066\u3053\u3093\u306a\u306b\u7f8e\u5473\u3057\u304b\u3063\u305f\u304b\u3068\u3001\u601d\u3046\u3050\u3089\u3044\u582a\u80fd\u3057\u307e\u3057\u305f\u3002<\/p>\n \u6cb9\u63da\u3052\u3092\u582a\u80fd\u3001\u3063\u3066\u3001\u3042\u307e\u308a\u805e\u304b\u306a\u3044\u3088\u306d\uff08\u7b11\uff09\u3002<\/p>\n \u666e\u6bb5\u624b\u306b\u5165\u3089\u306a\u3044\u3068\u3001\u306a\u3093\u3066\u3053\u3068\u306a\u3044\u3082\u306e\u3082\u3001\u6709\u96e3\u304f\u306a\u308b\u306e\u3067\u3059\u3002<\/p>\n \u3053\u308c\u306f\u4eca\u671d\u306e\u5199\u771f\u3002<\/p>\n \u65b0\u3057\u3044\u30e9\u30f3\u30c1\u30e7\u30f3\u30de\u30c3\u30c8\u3067\u30c6\u30fc\u30d6\u30eb\u30bb\u30c3\u30c6\u30a3\u30f3\u30b0\u306e\u4e88\u884c\u7df4\u7fd2\uff1f<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Miso Udon Noodle Soup Miso udon noodle soup or “miso nikomi” is a popular noodle dish originated in the city called Nagoya in Japan I’m from.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,11,12,29],"tags":[],"class_list":["post-37527","post","type-post","status-publish","format-standard","hentry","category-egg","category-starches","category-soup","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37527"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37527\/revisions"}],"predecessor-version":[{"id":37562,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37527\/revisions\/37562"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups water
\n– 1 3×3 inch kombu (dried Japanese seaweed)
\n– 3 tablespoons dark miso
\n– 1\/2 ~ 1 tablespoon cane sugar
\n– 1\/2 teaspoon gochujang
\n– salt
\n100g udon noodle, cooked
\n1 egg
\n1\/3 cup, scallion, cut into bite sized pieces
\n2 pieces “abura-age”<\/a>
\nJapanese shichimi pepper<\/p>\n
\n2. Add the rest of the ingredients. Stir and make sure miso and gochujang are fully dissolved.
\n3. Add noodle to the soup and continue to cook for a few minutes. Add an egg, scallion, and abura-age. Sprinkle Japanese shichimi pepper.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"