Foryoueats: Miso Nikomi Udon

Name: Foryoueats: Miso Nikomi Udon
Total time: 40 min
Ingredients: 3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); ½ package shimeji mushrooms (1.8 oz, 50 g); 4 shiitake mushrooms (2.29 oz, 65 g); ⅓ kamaboko (fish cake); 1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use 2 green onions); 1 piece aburaage (deep-fried tofu pouch) (or 2 small aburaage pieces); 1 chicken thigh (7 oz, 200 g); 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles); 2 large eggs (50 g each w/o shell); shichimi togarashi (Japanese seven spice) (for sprinkling); For the Seasonings:; 3 Tbsp mirin; 4 Tbsp miso (divided; I used Hikari Miso® Organic Red Miso)

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This hearty Miso Nikomi Udon features thick udon noodles in a savory miso and dashi broth, with shiitake and shimeji mushrooms, kamaboko fish cake, chicken, abu

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Ingredients

3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
½ package shimeji mushrooms (1.8 oz, 50 g)
4 shiitake mushrooms (2.29 oz, 65 g)
⅓ kamaboko (fish cake)
1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use 2 green onions)
1 piece aburaage (deep-fried tofu pouch) (or 2 small aburaage pieces)
1 chicken thigh (7 oz, 200 g)
2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)
2 large eggs (50 g each w/o shell)
shichimi togarashi (Japanese seven spice) (for sprinkling)
For the Seasonings:
3 Tbsp mirin
4 Tbsp miso (divided; I used Hikari Miso® Organic Red Miso)