How to make rich and warming, Miso Nikomi Udon. (Udon noodles in a miso broth)
- 1000ml Water
- 12g Dried Kombu (around 2 sheets)
- 15g Bonito flakes (katsuobushi)
- 2 Portions of Udon Noodles (400g ready to cook or 200g dry udon)
- 4 tbsp Miso Paste (preferably red or dark in colour)
- 2 tsp Sugar
- 1 tsp Mirin
- 150g Pork or Chicken
- 50g Spring onion
- 50g Shiitake Mushrooms
- 2 Eggs
- Aburaage (fried tofu) – optional
- Kamaboko (fish cake) – optional
- Take a large pot and add 1000ml of cold water.
- Add 2 sheets of dried kombu seaweed and leave to soak until softened.
- Once the kombu is rehydrated, turn on the heat.
- When it’s almost boiling, add 15g bonito flakes (katsuobushi).
- Lower the heat and simmer for 5-6 minutes.
- Line a sieve with kitchen paper and put it over a pot or large bowl, pour the dashi through it. The kitchen paper will catch all the little bits.
- Pour the dashi back into its original pot and turn on the heat to medium, ready to make the udon broth.
Miso Nikomi Udon
- If you are using dry udon, cook it now for 3 minutes less than the package states. Drain the water and rinse the noodles under cold water to stop it cooking when it’s done. Set aside to add to the broth later
- Cut your meat, spring onion and mushrooms into slices.
- Add 4 tbsp miso paste, 2 tsp sugar and 1 tsp mirin to the dashi and mix well.
- Once incorporated, add your meat and simmer for 5 minutes or until meat is cooked. (Time varies depending on the thickness of the meat.)
- Add your spring onion, shiitake mushrooms and udon noodles, cook for 2 minutes. (If you’re using aburaage or kamaboko you can add it here too. It’s optional though.)
- Add two eggs and let them cook for one minute. If you have a lid, put it on so the egg can steam. The egg yolk should be runny.
- Serve up and enjoy!
You can use chicken or pork for this recipe. Thinly sliced meat works best.
- Category: Noodles
- Method: Boiling
- Cuisine: Japanese
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