Miso Nikomi Udon is one of Aichi prefecture's soul food dishes made with thick udon noodles served in a rich and warming red miso broth with meat and vegetables. Capture the authentic flavor of this regional dish with my simple yet delicious recipe!
Miso Nikomi Udon
what you'll need:
Heat a pan on medium and add a drizzle of oil. Once hot, add the pork and fry until sealed and the fat is slightly crispy.
In a separate pot, heat dashi stock on medium and add sugar and mirin. Once dissolved, add the red miso using a mesh spoon or strainer. Submerge and whisk to incorporate.
Cook the udon for 3 minutes less than the time stated on the packaging. Rinse with water to remove the excess starch.
Load up a large pot with the broth, udon and top with the cooked pork, green onions, shiitake mushrooms, tofu pouches and kamaboko fishcakes. Cook for 3 minutes.
Reduce the heat to low and incorporate more red miso paste using the same method as before.
Add eggs and place a lid on top. Continue to simmer until the eggs are cooked to your preference.
Remove from the heat and enjoy!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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