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<p>***<br />
âMiso Stewed Udon Noodles</p>
<p>â Ingredients (for 1 person)<br />
1 ball of udon (frozen)<br />
1/2 chicken thigh meat (125g)<br />
1/2 leek<br />
1/2 package (50g) shimeji mushrooms<br />
1/2 sheet deep-fried tofu<br />
1 egg<br />
2 cups (A) soup stock<br />
(1 1/2 tablespoons aka-miso (soybean paste)<br />
1 tablespoon mirin (sweet cooking rice wine)</p>
<p>â Directions<br />
ã1ãSlice green onion diagonally and break up shimeji mushrooms, removing any stones.<br />
Cut fried tofu into quarters and chicken into bite-sized pieces.</p>
<p>ã2ãIn a small earthenware pot, add (A) and dissolve miso.<br />
Add the chicken and bring to a simmer, then add the leeks, shimeji mushrooms, and deep-fried tofu and cook for 3 to 4 minutes.</p>
<p>ã3ãThen add the udon noodles, break them up, add the egg, and cover with a lid.<br />
When the eggs are half-cooked, turn off the heat.</p>


【アツアツ〜!】みそ煮込みうどんのレシピ・作り方
