How to Prepare Delicious Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato

How to Prepare Delicious Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato Delicious, fresh and tasty.

Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato. We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture. Nebeyaki Udon with lots toppings is one of the most popular udon recipes in Japan. This is a perfect noodle dish for those cold days.

Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful.

Return stock to high heat and bring to the simmer, add soy sauce, ginger and sesame oil to taste, then ladle over noodles.

Top with tofu, spring onion and daikon, season to taste with shichimi togarashi and. nabeyaki udon (hot pot udon). udon noodles, dashi soup, soy sauce, mirin, salt, spinach, carrot, enoki Cool off with this refreshing and delicious cold tanuki udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu Miso Udon Noodle Hot Pot Recipe by cookpad.japan.

You can have Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato

1. It’s 3 of packs Udon noodles.

2. Prepare 1 of Chicken breast meat (or thigh meat).

3. You need 5 cm of Daikon radish.

4. Prepare 5 cm of Carrot.

5. It’s 1 of Onion (small).

6. You need 1/4 of Cabbage.

7. Prepare 1 stalk of Japanese leek.

8. It’s 1/2 of pack Shimeji mushrooms.

9. You need 1 tbsp of Olive oil.

10. It’s 1 of cube Soup stock cube.

11. It’s 2 of Bay leaves.

12. It’s 1 can of Canned crush tomatoes.

13. You need 50 ml of Mentsuyu (3x concentrate).

14. Prepare 500 ml of Water.

15. It’s 2 tbsp of Pizza cheese.

This Udon Noodle Soup Recipe is so flavorful, packed with fresh seafood, chewy udon noodles & an amazing seafood broth of dashi & miso.

The soup is typically made with these noodles in a steaming hot dashi broth, veggies and protein.

For this recipe, we are using fresh seafood and mushrooms.

Serve it with udon noodles topped with with stir-fried mushrooms and cabbage, scallions, and fried tofu.

Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato instructions

1. Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands..

2. Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry..

3. When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil..

4. When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer..

5. When the cabbage is tender, add the pizza cheese and replace the lid. Its done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste..

Notes: Dried woodear mushrooms can be found in most Asian grocers.

MAKE THE NOODLES: Bring a large pot of salted water to a boil.

Add the noodles and cook according to.

A fragrant main: Yotam Ottolenghi's crunchy noodle salad with mushroom and peanut laab.

Photograph: Louise Hagger for the Guardian.