Miso Nikomi Udon

Miso Nikomi Udon

  • Serves 1
Rated by 47 people
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For a hearty udon noodle dish with plenty of umami to go around, this miso nikomi udon is tough to beat. This easy recipe combines miso paste, tsuyu soup base and dashi for an intense umami flavour base that goes beautifully with the chicken, onions, abura age (fried tofu) and spring onions that, along with the udon, make up the body of the soup. This is one recipe that you will want to keep with you for whenever you want an udon dish with substance.


50g chicken
1/2 onion
abura age (fried bean curd)
spring onions
pre-cooked udon noodles, or handmade 1 serving
400ml water
1 tbsp miso
1 tbsp mentsuyu stock
5g dashi or 1 sachet
pinch of shichimi chili powder (optional)

How To Prepare

  1. Pour some water over the fried bean curd to remove any excess oil, then cut it into strips.
  2. Cut the onion and chicken into pieces.
  3. Pour the water, dashi and mentsuyu into a saucepan and bring to the boil over medium heat.
  4. Add the chicken pieces and onion into the saucepan and boil until cooked through.
  5. Add the fried bean curd to the saucepan and simmer for about 3-4 min. then add the miso.
  6. Once the miso has dissolved add the udon noodles and warm them up on low heat.
  7. Pour the noodles into the serving bowl with the other ingredients garnish with the chopped spring onions and a pinch of shichimi chili powder if you like some extra heat.