Uchikomi-Jiru (Fresh Noodle Miso Soup)

Name: Uchikomi-Jiru (Fresh Noodle Miso Soup)
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: medium-strength wheat flour 300 g; water for the dough 160 ml; daikon radish 300 g; carrot 100 g; burdock root 100 g; taro 150 g; fried tofu pouch 1 sheet; green onion 20 g; medium miso 100 g; dried-sardine stock 7 cup

Quick answer

Total time: 70 min
Level: Medium
Servings: 5 servings
Ingredients: 10

About this dish

A quick winter supper from farm kitchens in Kagawa, uchikomi-jiru cooks fresh, slightly thick noodles directly in a root-vegetable miso soup.

Kagawa's celebrated handmade udon is boiled on its own; this everyday dish skips that step, and the flour on the noodles thickens the broth. Low rainfall made the region good for growing wheat, and the Seto Inland Sea supplied the dried sardines for the dashi.

Ingredients

servings

IngredientAmount

medium-strength wheat flour

fried tofu pouch1 sheet

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Instructions

6 steps

1

Make a well in the flour and add the dough water gradually, mixing quickly by hand.

Knead until no dry flour remains and the dough forms one mass, then cover and rest it while preparing the vegetables.
2

Cut the daikon, carrot, and fried tofu into thin strips 4 to 5 cm long.

Shave the burdock into thin pieces, peel and cut the taro into bite-size chunks, and cut the green onion into 2 cm lengths.
3

Pour the dried-sardine stock into a large pot and add the daikon, carrot, burdock, taro, and fried tofu.

Bring to a boil, lower to medium heat, and simmer until a chopstick can enter the taro about halfway.
4

Reserve a small pinch from the measured flour and dust it over the board.

Roll the rested dough evenly and cut it into noodles slightly thicker than ordinary udon, then separate them lightly so they do not stick.
5

Shake off the fresh noodles and add them directly to the boiling vegetable soup.

Do not pre-boil or rinse them. Stir gently only during the first minute to prevent sticking, then simmer for 7 to 8 minutes until no raw-flour taste remains in the centers.
6

When both noodles and taro are tender, dissolve the medium miso in a ladle of broth and return it to the pot.

Bring to a gentle simmer to distribute the seasoning, add the green onion, and divide into five bowls as soon as it comes back to a boil.