Miso Udon Noodle Hot Pot

Name: Miso Udon Noodle Hot Pot
Yield: 2 servings
Cuisine: American
Ingredients: 800 ml Dashi stock; 2 tbsp ★Hatcho miso (or red miso); 2 tbsp ★Blended miso; 2 tsp ★Gochujang; 2 tbsp ★ Sake; 2 tbsp ★Mirin; 1 knob ★Grated ginger; 150 grams Pork belly (thinly sliced); 1/8 Chinese cabbage; 1/4 Daikon radish; 1/2 Carrot; 2 Japanese leek; 1 packet Maitake mushrooms (enoki or shimeji mushrooms); 1/3 Kamaboko; 2 portions Cooked udon noodles; 2 Eggs

cookpad.japan @cookpad_jp

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.

Adjust the amount of miso to taste.
I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.

Adjust the amount of miso to taste.
I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

cookpad.japan @cookpad_jp

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.

Adjust the amount of miso to taste.
I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.

Adjust the amount of miso to taste.
I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

Saved

Ingredients

2 servings

800 mlDashi stock
2 tbsp★Hatcho miso (or red miso)
2 tbsp★Blended miso
2 tsp★Gochujang
2 tbsp★ Sake
2 tbsp★Mirin
1knob ★Grated ginger
150 gramsPork belly (thinly sliced)
1/8Chinese cabbage
1/4Daikon radish
1/2Carrot
2Japanese leek
1packet Maitake mushrooms (enoki or shimeji mushrooms)
1/3Kamaboko
2portions Cooked udon noodles
2Eggs

Saved

Steps

1

Cut all the vegetable into bite sizes. Warm the dashi stock in an earthenware pot.
2

After the dashi comes to the boil add the ★ ingredients (dissolve the miso well). After bringing to the boil, add the vegetables (put vegetables that take longer to cook first). Add the pork.
3

When the vegetables are tender, add the udon to cook. Tip the eggs on top and cook to your liking. Done.