Thick Stewed Miso Udon Noodles

• 2 servings Frozen udon noodles
• 600 ml water
• 1/2 tsp Dashi stock granules
• 2 tbsp Sugar
• 1 tbsp Mirin
• 70 grams Miso (I used Sanjirushi/ Ryotei Akadashi)
• 1 Chikuwa
• 1 Scallion (or white leek)
• 1 Dried wheat gluten
• 2 Egg

1. Put all ingredients into a pot and bring them to a boil.
2. Turn the heat down to low and dissolve the miso in.
3. The broth is done.
4. Soak the frozen udon noodles in warm water.
5. After a while, loosen the noodles with chopsticks and drain.
6. Soak the dried wheat gluten in water.
7. Slice the chikuwa and scallion diagonally.
8. Mix the dipping sauce well and pour into the earthen pot.
9. Add the noodles in the soup, and loosen with chopsticks.
10. Place the other ingredients on the noodles.
11. Leave a small space in the centre of the pot to drop the eggs in.
12. Put the lid on and cook over low heat.
13. When the eggwhite turns slightly opaque, it is done!
14. Please have it while it is piping hot!

noodles, water, granules, sugar, mirin, chikuwa, scallion, dried wheat gluten, egg

Taken from cookpad.com/us/recipes/158769-thick-stewed-miso-udon-noodles (may not work)