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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.