I-Miso udon isobho se-noodle, eyaziwa nangokuthi i- miso nikomi udon ngesiJapane, isidlo se-rustic sama-noodle angamaqabunga ama-noodle anesisindo esimnandi somsoti onobuhle ngezithako ezihlukahlukene ezifana ne-tofu ethosiwe (i- aburaage ), ikhekhe lezinhlanzi ( kamaboko ), inkukhu kanye nohlaza anyanisi.
Ezinye izithako ezingafakwa kalula ku-miso udon noodles isobho kukhona amaqabunga eklabishi, ama-enoki amakhowe, noma izilwane zasolwandle ezinjengezinhlanzi. I-Tofu ingasetshenziselwa kalula ukufaka inkukhu noma enye inyama.
I- miso umhluzi we-miso udon isobho se-noodle isisindo esilula se-miso nokunamathisela nesitashi se-dashi. I-miso yokunamathisela ingahle ibe miso emhlophe, i-miso ebomvu, noma inhlanganisela yazo zombili izinhlobo ze-miso ezaziwa ngesiJapane njengoba zilindile . I-Miso ithengiswa noma i-miso iqondile noma i-miso unamathela ngokunambitheka kwe-dashi. Uma wenza lokhu isidlo, qiniseka ukuthi wenze izinguquko ezincane ze-miso esandulele isizini ne-dashi.
Isitokisi se-dashi siyadingeka ukuze sizinike umhluzi, ikakhulukazi lapho umdabu wendabuko unamathele ngaphandle kwedashi eyengeziwe enezikhathi zangaphambili. Ngokuphathelene nohlobo lwesitashi se-dashi esetshenziswa kule recipe, isitoreji se-bonito ( katsuo ) noma i-kelp ( konbu ) ingasetshenziswa. Uma ungeke ulungise isitoreji esenziwe ngokwenzayo kule recipe, enye indlela ukusebenzisa i-dashi omisiwe powder. Kokubili i-bonito ne-kelp stock etholakala kwifomu elomile le-dashi powder ezitolo zaseJapan nase-Asian.
Umthetho ojwayelekile wesithupha wokusebenzisa i-dashi omisiwe wenkomo i 1/4 isipuni se-powder ku-1 indebe yamanzi.
Imishini kuphela ekhethekile ongayidinga yiyobumba lobumba lokupheka isobho se-miso udon.
Okuzokwenza
- Ama-ounces ayisithupha ama-udon noodles (efriziwe)
- 2 izinkomishi amanzi (for abilayo noodle)
- 1 inkomishi
- isobho se- dashi
- 1 1/2 wezipuni miso
- 2 amathisipuni ngenxa
- 1 ithisipuni ushukela
- 1-ounce inkukhu ithanga, uthathe izingcezu bite-usayizi
- 1/2 uhlamvu lwe-aburaage (tofu ejulile ethosiwe, lisikiwe emaphethini amakhulu ama-intshi angu-1/2)
- Amasentimitha amabili uNegi (u-anyanisi noma u-anyanisi ohlaza okwesibhakabhaka, ohlangene ohlangene)
- Okuzikhethela: 2 amakhethi kamands (ikhekhe lezinhlanzi)
- Okuzikhethela: 1 iqanda
- Okuzikhethela:
- I-Hichimi togarashi (i-Japanese-spice chili powder, yokuhlobisa)
Indlela Yokwenza
- Embizeni encane yamanzi, pheka ama-noodle ama-udon amaqhwa amaminithi amabili. Gcoba kahle bese ubeka eceleni.
- Ebhodini lobumba, engeza isamba sedashi bese ulethe emathumba. Ncishisa ukushisa kumaphakathi.
- Engeza i-miso unamathisele kumhluzi ngokuqeda okokuqala i-miso ngenye ye-broth broth esitsheni esincane noma e-ladle ngaphambi kokufaka i-miso nomhluzi.
- Okulandelayo, engeza ngenxa noshukela ku-miso broth.
- Engeza inkukhu kumhluzi bese ubhala ngomlilo ophakathi kuze kube yilapho uphekwa.
- Engeza i-udon noodle bese uletha ngamathumba. Nciphise ukushisa kuya phezulu.
- Engeza i-aburaage ehlosiwe (i-tofu ethosiwe), i-negi (anyanisi eluhlaza), futhi, ngokuzithandela, i-kamaboko (ikhekhe lezinhlanzi) bese upheka imizuzu engaba ngu-10 kuya kwemi-15 ukuze ama-noodle e-udon athathe ukunambitheka komuthi.
- Ngokuzikhethela, engeza iqanda eliboshiwe esobho ngokumane ushaya iqanda phezu kwesobho, bese umboza ibhodlela ngesembozo bese upheka amaminithi amabili bese ucima ukushisa.
- Khonza umsoco we-miso udon we-noodle ebhodweni lobumba.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1162 |
| Inani lamafutha | 42 g |
| I-Fat egcwele | 7 g |
| I-Fat Unsaturated | 13 g |
| I-cholesterol | 24 mg |
| I-sodium | 3,297 mg |
| Ama-carbohydrate | 126 g |
| I-Fiber Dietary | 10 g |
| Amaphrotheni | 75 g |