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What is Miso Nikomi Udon?
Miso Nikomi udon (味噌煮込みうどん) is a delicious noodle dish that is typically served in a red miso broth. While many udon dishes are made with a light dashi broth, miso nikomi udon breaks the rules with its strong and rich flavor profile.
It is a type of Nabeyaki Udon, which means that it is typically served in an earthenware pot.
One of the reasons why miso nikomi udon has such a rich and deep flavor is because it is made with red miso paste. This miso is primarily produced and consumed in Aichi Prefecture, located in central Japan.
How I Developed This Recipe
Growing up in the area, miso nikomi udon wasn’t just a dish; it was a cherished chapter of my childhood.
In fact, there was an old-fashioned udon restaurant next door to the apartment block where I lived, and it is safe to say that I grew up with miso nikomi udon. With this recipe, my mission was clear: to capture the authentic essence of miso nikomi udon I grew up with.
Please try this authentic Miso Nikomi Udon made by a local!
Ingredients & Substitution Ideas
- Udon Noodles: These thick, chewy noodles are the star of the show. Whether you prefer pre-boiled, dried, or frozen, any udon will do the trick.
- Thinly Sliced Pork Belly: Pork is the most authentic protein choice for this dish and adds great umami. If you can’t find thinly sliced pork belly, unsmoked bacon is a worthy substitute. If you prefer, you could even make this dish with chicken or firm tofu.
- Dashi Broth: The soul of the broth. Pick from my favorite dashi, simple awase dashi, or even a vegan dashi. If you’re pressed for time, instant dashi granules or dashi packets are a lifesaver.
- Red Miso Paste: For that authentic touch, Hatcho Miso is the way to go. But if you need to, other miso pastes can step in.
- Sugar: Your regular sugar works, but lately, I’ve been loving the subtle notes of light brown cane sugar.
- Mirin: When shopping for mirin, “hon mirin” (本みりん) is the gold standard. Hinode Hon Mirin is both top-notch and wallet-friendly. For more on Japanese condiments, check out my 20 Most Useful Condiments and Seasonings for Japanese Cooking.
- Vegetables: I toss sliced green onions and fresh shiitake mushrooms for added flavor and texture.
- Egg: Medium-sized chicken eggs are my go-to, but small or large ones work just as well.
- Fried Tofu Pouch (Aburaage): Optional, but it soaks up the miso broth, adding a burst of flavor with every bite.
- Japanese Fish Cake (Kamaboko): Another optional add-in, but it brings a delightful texture and pop of color to the dish.
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Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Miso Nikomi Udon at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Start by heating a frying pan over medium heat. Once it’s nice and hot, drizzle in some oil and add the pork belly.
Let it sizzle and sear until the fat turns a delightful shade of crispy golden.
In a separate pot, pour dashi stock and set it over medium-high heat. As it warms up and is almost boiling, stir in 2 tsp each of sugar and mirin until they dissolve into the broth.
Scoop red miso paste onto a mesh spoon or ladle. Briefly dip it into the dashi broth. Using a small whisk or chopsticks, break up the miso paste, blending it smoothly into the broth.
If you prefer, whisk the miso with a small amount of hot dashi in a separate bowl until smooth, and then mix it into the main broth.
Cook udon noodles using your preferred method.
It is best to boil them hard, as they will be cooked again after with everything is added to the pot.
Once done, rinse them with hot water to wash any extra starch.
Transfer the udon noodles and the beautifully seared pork belly to the dashi broth. Add green onions, fresh shiitake mushrooms, fried tofu pouches, and Japanese fish cake “kamaboko.”
Let everything simmer together for about 3 minutes.
Turn the heat down to low and incorporate another helping of red miso paste using the same method.
Now, for the grand finale, crack eggs into the pot. Cover with a lid and cook for about 2 minutes or until the eggs are just how you like them.
Jump to Full Recipe MeasurementsHow to Store
There’s nothing quite like enjoying freshly made Miso Nikomi Udon. This comforting dish is best served and eaten immediately. However, if you happen to overestimate your appetite, it’s possible to store the soup in the refrigerator.
Just remember to remove the noodles from the soup beforehand. Leaving the noodles in the soup for too long can cause them to lose their texture and become soft and mushy.
The soup should be stored in a sealable container in the refrigerator for one to two days.
Storage summary
Room temperature – Not recommended.
Refrigerated – 1-2 days (soup only).
Frozen – Not recommended.
I hope you enjoy this Miso Nikomi Udon recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Nagoya Recipes
- Yamachan Tebasaki Chicken Wings
- Miso Katsu (Pork Cutlet with Red Miso Sauce)
- Hitsumabushi (Nagoya Style Grilled Eel)
- Taiwan Mazesoba (Nagoya’s Spicy Brothless Ramen)
Miso Nikomi Udon (Nagoya’s Red Miso Udon)
Ingredients
- 150 g thin sliced pork belly or chicken bitesize pieces
- 500 ml dashi stock
- 2 tsp sugar
- 2 tsp mirin
- 1 tbsp red miso paste to flavor the ingredients, preferably hatcho miso
- 2 tbsp red miso paste to flavor the soup
- 2 portions udon noodles
- 50 g green onion(s) sliced
- 50 g fresh shiitake mushroom(s) sliced
- 2 medium egg(s)
- 2 pieces fried tofu pouch (aburaage) aburaage (optional)
- 6 kamaboko fish cake kamaboko, sliced, optional
Instructions
- Heat up a frying pan on a medium heat, once hot add a drizzle of oil and 150 g thin sliced pork belly. Sear the meat until the fat is slightly crispy.
- Take a pot and add 500 ml dashi stock. Heat up on medium/medium-high. Once the dashi is almost boiling, add 2 tsp sugar, 2 tsp mirin and mix until dissolved.
- Place 1 tbsp red miso paste onto a mesh spoon or ladle and submerge it into the dashi broth briefly. Use a small whisk or chopsticks to break it up and gradually incorporate it into the broth. (Alternatively, place the miso paste in a small bowl with a few tbsp of the hot dashi, break up/whisk until there are no more lumps of miso and then pour it into the rest of the broth.)
- Cook 2 portions udon noodles in a separate pot for 3 minutes less than the packaging states and rinse with hot water to remove the excess starch.
- Transfer the udon noodles, meat and the rest of the ingredients (50 g green onion(s), 50 g fresh shiitake mushroom(s), 2 pieces fried tofu pouch (aburaage), 6 kamaboko fish cake) to the dashi broth and cook for 3 minutes.
- Turn the heat down to low and incorporate 2 tbsp red miso paste using the same method as before.
- Crack 2 medium egg(s) into the pot.
- Place a lid on top and continue to cook for about 2 minutes or until the eggs are done to your liking.
- Enjoy!
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