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Miso Nikomi Udon

Miso Nikomi Udon

With a flavorful, miso broth, this miso nikomi udon is a complete meal in one pot.

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, like from where I am now, I know in the Northern Hemisphere it is getting warmer but there is no stopping you to enjoy a good bowl of this dish.

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Miso Nikomi Udon

Ang Sarap
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Cuisine Japanese
Servings 4 servings


  • 4 packets single serve udon noodles
  • 2 pcs boneless chicken thighs thinly sliced
  • 150 g deep pried tofu puff or tofu packets rinsed in boiling water
  • 8 pcs shiitake mushrooms
  • 12 slices kamaboko
  • 7 cups dashi stock
  • ½ cup red miso
  • 1/4 cup mirin
  • 2 stalks spring onions
  • 4 eggs


  • In a hot pot bring to a boil dashi stock, add chicken and white part of the spring onions, simmer in low heat for 10 minutes.
  • Add the mirin and miso, mix well and make sure there are no miso chunks.
  • Add udon, tofu puff and shiitake, increase heat to medium then cook for 5 minutes.
  • Add the kamaboko and the rest of the spring onions, add the eggs carefully on top. Lower heat then simmer for 2 minutes.
  • Remove from heat then serve on individual bowls.


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