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.
Miso Nikomi UdonAng Sarap
- 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.
Hi I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications (I have a Software Development blog for those who might be interested), my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release. I have been cooking since I was 7 years old and since then almost every day I prepare our dinner and weekend meals, I usually try to cook dishes that we had tried and ordered in different restaurants that’s why you will see a lot of varieties at my blog Ang Sarap (angsarap.net). I learned cooking mostly by observing my Aunt who cooks for us when I was younger, I learned to bake by assisting my Mom during my younger years and for the native dishes I learned it from my Grandmother.My other passion is photography which explains the photos you see here and travelling which explains the variety of dishes and reviews of restaurants from all over the world.