🇯🇵 Japan · Food

Miso Nikomi Udon (Miso Simmered Noodles)

45 min
A great way to spend your free time
🔥 520 kcal
Hearty helping
🍽 2 servings
Just for you (or a date)

By eatmundo · August 3, 2026

Miso Nikomi Udon (Miso Simmered Noodles)🇯🇵 JPNo machine-readable author provided. 小太刀~commonswiki assumed (based on copyright claims). · CC BY-SA 3.0 · Wikimedia Commons

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.

Ingredients

How 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

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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