Classic dishes Time saving dishes Cooked Miso Winter

MISO NIKOMI UDON

Cooking time 20min　Difficulty ★★

The best recipe for a cold day. "NABEMISO" and "MISOSHIRU MEIJIN" make it possible to cook it easily. If you like chicken, select "NABEMISO". If you like Japanese soup stock, dried bonito or kelp seaweed, select "MISOSHIRU MEIJIN".

Ingredients(3servings)

Udon (already boiled) 600g
Chicken 100g
Chinese cabbage 2 sheets
Carrot 60g
Green vegitable 100g
Water 600ml
NABEMISO 1 pack
or MISOSHIRU MEIJIN 6 of table spoon

How to make MISO NIKOMI UDON

1
Cut chicken into 2cm.
2
Cut chinese cabagge into 2cm and carrot into 1cmx3cm.
3
Cook green vegitable with boiling water and cut into 2cm pieces.
4
Heat water in a pot and dissolve "NABEMISO" or "MISOSHIRU MEIJIN".
5
After boiling, put chicken, chinese cabegge and carrot.
6
After ingredients get soft, put udon and cook for 4-5min.
7
Serve udon, ingredients and soup in bowls and sprinkle green vegitables.

(日本語)

お鍋一つで簡単に作れるメニューです。一人分で作るともっと簡単です。