Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth. Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty uses Hatcho miso as its seasoning, a unique miso that is tastier than Aka Miso (Red Miso) giving it a bolder flavour and slightly reddish broth.
Like all Donabe this dish is a one pot complete meal where you have all your food groups represented, vegetables, protein and carbohydrates. It is a very hearty umami filled dish that you can enjoy during cold weather season, but it is pretty dang awesome all year round.
How to Make Miso Nikomi Udon
Prepare the broth
In a large pot, bring the dashi stock to a gentle boil. Add chicken and the white parts of the spring onions. Reduce heat and simmer for about 10 minutes, until the chicken is cooked through. 
Season with miso and mirin
Stir in the mirin and miso paste. Whisk until the miso dissolves completely — no lumps. The broth should turn a rich brown color.
Add noodles and tofu
Add udon noodles, tofu puffs, and mushrooms. Increase heat to medium and cook for about 5 minutes, until the noodles are heated through and the mushrooms are tender.
Finish with toppings
Add kamaboko slices and the remaining spring onion greens. Carefully crack one egg on top of each portion in the pot. Reduce heat and simmer 2 minutes for soft-set eggs (or longer for firm yolks).
Serve immediately
Spoon into individual bowls, making sure each serving has a mix of noodles, broth, and toppings. Serve steaming hot.
Recipe Notes
Broth shortcut: If you don’t have dashi, mix chicken or vegetable broth with a teaspoon of soy sauce and a small piece of kombu (kelp) simmered for 10 minutes.
Miso type: Red miso gives a deeper flavor; white miso is milder. Adjust quantity to taste.
Egg texture: Crack eggs directly into the broth for poached-style; for a cleaner presentation, poach separately.
Serving tip: Traditionally eaten straight from the clay pot while still bubbling. Serve with a spoon and chopsticks.
Storage: Best eaten fresh; the noodles will soak up the broth if stored. If needed, store broth and noodles separately for up to 2 days.
Miso Nikomi Udon
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty and comforting, this Japanese noodle soup is packed with flavor. Perfect for a cozy night in!
Ingredients
- 4 single-serve packets udon noodles
- 2 boneless chicken thighs, thinly sliced
- 150 g tofu puffs or atsuage tofu, rinsed
- 8 shiitake mushrooms, stems removed
- 12 slices kamaboko (fish cake)
- 7 cups dashi stock
- 1/2 cup red miso
- 1/4 cup mirin
- 2 stalks spring onions, sliced (white and green parts separated)
- 4 eggs
Instructions
- Bring dashi stock to a boil in a large pot.
- Add chicken and the white parts of the spring onions. Reduce heat and simmer for 10 minutes.
- Stir in mirin and miso paste until dissolved completely.
- Add udon noodles, tofu puffs, and mushrooms. Cook 5 minutes on medium heat.
- Add kamaboko and spring onion greens. Crack eggs on top, cover, and simmer for 2 minutes for soft-set eggs.
- Remove from heat and divide among 4 bowls. Serve hot with broth, noodles, and toppings.
Notes
- If dashi isn’t available, use chicken or vegetable stock with 1 teaspoon soy sauce and a small piece of kombu.
- Red miso adds depth; white miso gives a milder flavor.
- Replace chicken with tofu for a vegetarian version.
- Mirin substitute: 1 tablespoon sugar + 3 tablespoons rice vinegar or sake.
- Best served immediately; noodles will absorb broth if stored.
- Tofu puffs can be replaced with pan-fried firm tofu cubes.
- For soft-set eggs, simmer just 2 minutes; for firmer yolks, cook slightly longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 150
If you liked this, you are going to love these favorite Japanese recipes:
Japanese-Inspired Beef and Rice Gyudon Bowls
Potato Okonomiyaki: A Delicious Twist on a Japanese Classic
Karaage: Japanese-Style Fried Chicken
Zaru Soba – Cold Japanese Noodles
Frequently Asked Questions
Can I use a different type of miso instead of Hatcho miso?
While you can use other types of miso, Hatcho miso is preferred for its bold flavor and is key to achieving the distinct taste of Miso Nikomi Udon.
What type of dashi stock should I use for this recipe?
For Miso Nikomi Udon, a traditional kombu and bonito flake dashi stock is recommended to complement the miso and enhance the umami flavor.
How do I prevent the egg from overcooking when adding it to the udon?
To achieve soft-set eggs, reduce the heat and simmer for just 2 minutes after cracking the egg on top; adjust the time if you prefer firmer yolks.
I made this for a small family gathering and even my picky uncle loved it! The Hatcho miso added such a rich depth to the dish.
Amazing. Looks amazing. Tastes amazing. Amazing!
Made this for the entire family yesterday, had to go to the Asian specialty store to get a lot of the stuff, but BOY was it worth it!! So good! Everyone really loved it, and it will definitely have a place in our regular rotation going forward. Thank you!
Granted, it’s a bit of a hassle getting the ingredients, but we have a great Japanese food store about a mile from where we live, so not THAT much of a hassle. The soup is fantastic, I love those puffs when they soak! Totally a keeper, definitely a favorite recipe.