Nikomi Udon (Simmered Udon Soup)
煮込みうどん · Nikomi Udon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Nikomi udon is udon that finishes cooking right in its broth, so the noodles soak up the flavor of the dashi and the soup turns soft and comforting. This preschool version keeps things simple: thinly sliced pork, aburaage, carrot, onion, and spinach in a lightly seasoned dashi broth with soft noodles that are easy for little mouths to slurp. Frozen udon is boiled separately first to wash off the salt it contains, which keeps the whole bowl gentle enough for young children.
Toddlers to adults. The whole family can eat this exactly as written.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 18 gcarrot
- 18 gonion
- 2.4 gaburaage (fried tofu pouch)Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- 30 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 240 mlwater
- to tastedashi packetA tea-bag-style pouch of dried bonito, kelp, and other ingredients that you simmer in water to make dashi stock. Substitute: Instant dashi granules, or homemade dashi.
- 9 gfrozen spinach
Seasonings (A)
- 3.9 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 3.9 gsoy sauce
- 0.5 gsalt
Ingredients
- 0.9 ball(s)frozen udon noodlesPre-cooked thick wheat noodles sold frozen in blocks; they reheat in a few minutes and have a bouncy texture. Substitute: Dried or vacuum-packed udon, cooked according to the package.
About the Japanese ingredients in this recipe
- aburaage (fried tofu pouch) (油揚げ)
- Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- dashi packet (だしパック)
- A tea-bag-style pouch of dried bonito, kelp, and other ingredients that you simmer in water to make dashi stock. Substitute: Instant dashi granules, or homemade dashi.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- frozen udon noodles (冷凍うどん)
- Pre-cooked thick wheat noodles sold frozen in blocks; they reheat in a few minutes and have a bouncy texture. Substitute: Dried or vacuum-packed udon, cooked according to the package.
Directions
Video is in Japanese — the steps below are synced to it, so tap ▶ on a step to jump to that moment.
- 1
Cut the carrot into thin matchsticks and thinly slice the onion. Pour boiling water over the aburaage to remove excess oil, cut it in half lengthwise, then cut into thin strips. Cut the pork into 2 cm wide pieces.
- 2
Put the dashi packet, water, carrot, and onion in a pot and bring to a boil, then simmer over medium heat for about 4 to 5 minutes. Remove the dashi packet, add the pork and aburaage, and simmer over low heat for about 10 minutes.
- 3
In a separate pot, bring water to a boil and cook the frozen udon for about 1 to 2 minutes, then drain in a colander. Note: For toddlers, rinse the boiled udon under running water afterward to wash off the salt thoroughly.
- 4
Add the udon, frozen spinach, and the (A) seasonings to the pot from step 2 and simmer over low heat for about 3 to 5 minutes.
Tips for Best Results
- Soak the dashi packet in the water for about 10 minutes before turning on the heat for a fuller-flavored broth.
- Frozen udon contains salt, so boil it separately to wash the salt away. Choosing a salt-free dashi packet cuts the sodium down even further.
Freezing Instructions
Leave out the udon and pour the soup into freezer bags in single meal portions, flattening them thin, then freeze. To serve, reheat in the microwave and add freshly boiled udon.
Keeps for about 2 weeks (best eaten as soon as possible).
Nutrition
Nutrition values include the soup.
Nutrition values do not include the noodles.
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 90 kcal | 180 kcal | 90 kcal |
| Protein | 8.4 g | 16.8 g | 8.4 g |
| Fat | 3.9 g | 7.8 g | 3.9 g |
| Carbohydrates | 5.9 g | 11.7 g | 5.9 g |
| Fiber | 1 g | 2 g | 1 g |
| Salt equivalent | 1.3 g | 2.6 g | 1.3 g |
| Calcium | 34.5 mg | 69 mg | 34.5 mg |
| Iron | 0.5 mg | 1 mg | 0.5 mg |
| Potassium | 369 mg | 738 mg | 369 mg |
| Phosphorus | 119.3 mg | 238.5 mg | 119.3 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | Phosphorus | |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 90 kcal | 8.4 g | 3.9 g | 5.9 g | 1 g | 1.3 g | 34.5 mg | 0.5 mg | 369 mg | 119.3 mg |
| 1 adult serving | 180 kcal | 16.8 g | 7.8 g | 11.7 g | 2 g | 2.6 g | 69 mg | 1 mg | 738 mg | 238.5 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
