Photograph of the finished Kishimen Nagoya

Japan · Mì dẹt nấu tương miso đỏ

Kishimen Nagoya

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kishimen flat noodles Kishimen flat noodles 880 g
  • Photograph of Miso paste Miso paste 280 g
  • Photograph of Dashi broth Dashi broth 2.8 l
  • Photograph of Chicken thighs Chicken thighs 720 g
  • Photograph of Choy sum Choy sum 600 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 160 g
  • Photograph of Spring onion Spring onion 140 g
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 40 g

Method

  1. 1 Bring the dashi broth to a boil with shiitake mushrooms and mirin, then add the sliced chicken and cook for 10 minutes.
  2. 2 Mix the red miso with a little broth, then pour it back into the pot, making sure not to let it boil vigorously.
  3. 3 In miso nikomi, the noodles are boiled directly in the miso broth instead of being boiled separately.
  4. 4 Add the kishimen flat noodles to the pot and cook for 8 minutes until the broth thickens slightly due to the starch.
  5. 5 A thick broth due to the starch in the noodles is a good sign; boiling the noodles separately will result in a watery broth.
  6. 6 Crack the eggs into the pan during the last 2 minutes, then sprinkle with broccoli, green onions, and dried bonito flakes.

With an appliance

  • Microwave 38 min

    Replace steps 4–6: Add kishimen to the miso broth, microwave at 700W for 6 minutes, add the egg, then microwave at 500W for another 90 seconds; reduce to about 2 minutes. This medium power setting keeps the miso from boiling over, ensures the noodles cook evenly, and the broth remains thick due to the starch without needing constant monitoring. Vegetables and bonito flakes can be added last.

Start cooking