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Miso Nikomi Udon (Nagoya's Red Miso Udon)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 portions
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 portions

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 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.
    frying thinly sliced pork belly in a pan
  • 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.
    mixing sugar and mirin into dashi in a pot on the stove
  • 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.)
    red miso in a mesh "miso strainer" incorporating into dashi 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.
    chilling udon noodles in a sieve
  • Transfer the udon noodles, meat and the rest of the ingredients (50 g green onion, 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.
    miso nikomi udon ingredients simmering in a hot pot
  • Turn the heat down to low and incorporate 2 tbsp red miso paste using the same method as before.
    adding more red miso to the broth using a miso strainer
  • Crack 2 medium egg(s) into the pot.
    miso nikomi udon in a pot with 2 eggs
  • Place a lid on top and continue to cook for about 2 minutes or until the eggs are done to your liking.
    miso nikomi udon simmering with lid
  • Enjoy!
    Miso Nikomi Udon lifted with chopsticks

Notes

You can use chicken or pork for this recipe. Thinly sliced meat works best.