By eatmundo · August 3, 2026
🇯🇵Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Noodle55 recipes from 12 countries
A rich and hearty Nagoya-style hot pot udon. Thick noodles are simmered directly in a savory miso-dashi broth with pork and cabbage.
According to eatmundo's ingredient comparison, the closest dish to Miso Nikomi Udon from another cuisine is Wuhan Hot Dry Noodles (China): the two share 29% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 1 tbsp sesame oil in a clay pot over medium heat.
- 2
Add 150g thinly sliced pork belly and cook until browned, about 3 minutes.
- 3
Toss in 200g roughly chopped napa cabbage and sauté until slightly softened.
- 4
Pour in 600ml dashi and bring to a gentle simmer.
- 5
Whisk in 3 tbsp miso paste until completely dissolved into the broth.
- 6
Add 400g udon noodles directly into the pot, pushing them down to submerge.
- 7
Simmer covered for 5-7 minutes until the noodles are tender but still chewy.
- 8
Garnish with 2 finely sliced stalks of green onion before serving immediately in the pot.
Frequently Asked Questions
What is Miso Nikomi Udon?
Miso Nikomi Udon is a Japanese noodle soup originating from Nagoya, consisting of thick udon noodles simmered in a dashi and miso-based broth with pork belly, napa cabbage, and aromatics. It is typically served hot in an earthenware pot, often during the colder months.
Can I use dried noodles?
You can, but pre-boil them until al dente before adding to the broth so the starch doesn't cloud the soup too much.
What type of miso works best?
Hatcho miso is the traditional choice for its deep, robust flavor, but any red or mixed miso works well.
How do I keep the noodles from getting mushy?
The key is timing; keep the heat at a low simmer and serve immediately once the noodles reach the desired texture.
Can I add an egg?
Yes, cracking a fresh egg into the pot during the last 2 minutes of simmering is a very popular addition.
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