By eatmundo · August 3, 2026
🇯🇵AI-generated imageSame 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 robust, earthy bowl of thick udon noodles cooked directly in a rich, savory miso-dashi broth. This Nagoya-style specialty is renowned for its hearty, comforting nature and ability to warm the soul.
According to eatmundo's ingredient comparison, the closest dish to Miso Nikomi Udon from another cuisine is Coffee-Infused Suyuk (South Korea): the two share 29% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Bring 800ml of dashi stock to a gentle simmer in a heavy clay pot or deep saucepan over medium heat.
- 2
Slice 200g of chicken thigh into bite-sized pieces and add to the broth along with 30ml mirin.
- 3
Slice 4 shiitake mushrooms and 1 stalk of leek diagonally; add them to the pot and cook for 5 minutes.
- 4
Stir in 60g of miso paste, ensuring it dissolves completely to create a uniform, fragrant broth.
- 5
Add 400g of fresh or frozen udon noodles directly into the pot, without pre-boiling them first.
- 6
Simmer everything together on low heat for 10-12 minutes, allowing the noodles to absorb the concentrated miso flavor.
- 7
Watch closely; the noodles should be tender but maintain a slight 'al dente' chewiness.
- 8
Serve directly in the hot cooking pot, garnished with a dash of seven-spice powder if desired, while still bubbling.
Frequently Asked Questions
What is Miso Nikomi Udon?
Miso Nikomi Udon is a Japanese noodle dish from Nagoya consisting of udon noodles simmered in a savory dashi and miso broth with chicken, shiitake mushrooms, and leek. It is typically served piping hot in an individual earthenware pot, especially during colder months.
Why not pre-boil the noodles?
In this dish, the noodles are boiled in the broth so that they absorb the miso flavor directly as they cook.
What type of miso works best?
Red (aka) miso is traditionally used for its bold, deep saltiness, but you can use a mix of red and white.
How do I know when it's done?
The broth should thicken slightly from the starch of the noodles, and the chicken should be opaque and firm.
Can I add vegetables?
Yes, spinach or enoki mushrooms are excellent additions that soak up the rich miso broth beautifully.
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