1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/정통 미소 니코미 우동rich600338<blockquote class="wp-embedded-content" data-secret="Pb48XV99nx"><a href="https://marcwiner.com/ko/miso-nikomi-udon/">정통 미소 니코미 우동</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/miso-nikomi-udon/embed/#?secret=Pb48XV99nx" width="600" height="338" title="“정통 미소 니코미 우동” — Marc Winer" data-secret="Pb48XV99nx" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/09/Miso-nikomi-udon-en-tete-750x422.jpg600338미소와 다시 육수에 굵은 우동 면, 닭고기와 고명을 넣어 냄비째 끓여 내는 일본식 니코미 우동입니다.https://marcwiner.com/ko/miso-nikomi-udon/ko정통 미소 니코미 우동일식메인 요리120101302인분100 g 강력분 (t65)100 g 일반 밀가루 (T55)80 ml 물3 큰술 메밀가루 (덧가루용, 또는 일반 밀가루)200 g 닭다리살0.5 일본 대파0.5 장 아부라아게 (유부)2 말린 표고버섯2 달걀4 조각 가마보코 (일본식 어묵)800 ml 다시 육수 (다시마, 가쓰오부시, 말린 표고버섯으로 우린 육수 또는 분말로 만든 육수)3 큰술 적미소1 큰술 백미소5 큰술 미림20https://marcwiner.com/wp-content/uploads/2026/09/Miso-nikomi-udon-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400