🇯🇵 Japan · Food
Miso Nikomi Udon
By eatmundo · August 3, 2026
🇯🇵 JPA rich and hearty Nagoya-style hot pot udon. Thick noodles are simmered directly in a savory miso-dashi broth with pork and cabbage.
Ingredients
check them off as you prepareHow 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
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.
