Miso Nikomi Udon is one of those dishes that instantly warms you from the inside out. Native to the Nagoya region of Japan, this dish features thick, chewy udon noodles simmered in a deeply savory miso-based broth. It’s hearty, comforting, and layered with umami flavor, making it the perfect meal for cold days or when you’re craving something cozy and satisfying.
What sets Miso Nikomi Udon apart from other noodle soups is the broth. Unlike lighter miso soups, this one uses a stronger, more intense miso, usually red miso or hatcho miso, which gives it a bold, almost smoky depth. It’s simmered with dashi, soy sauce, and mirin, creating a rich, slightly sweet base that clings beautifully to the noodles.
The udon noodles used here are typically the firm, raw type, not the soft, pre-cooked kind. As they cook directly in the broth, they absorb its deep flavor while keeping their satisfying bite. That texture is a big part of what makes this dish feel so grounding.
Miso Nikomi Udon is traditionally served with a mix of ingredients simmered right into the broth. Thinly sliced chicken or pork, green onions, shiitake mushrooms, fish cakes, and raw eggs are all common toppings. The egg is usually cracked directly into the pot while it simmers, creating a silky layer that enriches the broth even further.
One of the charming things about this dish is the way it’s served, often still bubbling in a small clay pot, straight from the stove to the table. It’s meant to be eaten hot and slow, savoring each spoonful of the hearty broth and chewy noodles.
Miso Nikomi Udon is not just a noodle soup, it’s a deeply satisfying, soul-soothing dish with a flavor profile that keeps you coming back. If you’ve never tried it, you’re missing out on one of Japan’s most comforting regional treasures.
Ingredients
- 2 packs udon noodles
- 4 cups vegetable broth
- 1/4 cup red miso paste
- 1 block tofu cubed
- 2 Green onions chopped
- 1/2 cup Shiitake mushrooms thinly sliced
- 1/2 cup spinach leaves
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tbsp sesame oil
Instructions
- Cook the udon noodles according to the package instructions. Drain and set aside.
- In a large pot, bring the vegetable broth to a simmer.
- In a small bowl, whisk together the miso paste and some of the hot broth until smooth. Stir the miso mixture into the pot of broth.
- Add the tofu, green onions, shiitake mushrooms, spinach leaves, soy sauce, mirin, and sesame oil to the pot. Simmer for 10-15 minutes, until the vegetables are tender and the flavors have melded together.
- Divide the cooked udon noodles among bowls and ladle the hot miso broth over the noodles.
- Serve hot and enjoy!
Nutrition
Isn’t miso gluten free? My friend is gluten free and wants to try this. Just checking!
Not bad at all. I’m not a big miso person but the soy + mirin balance helps. Could’ve used a bit more heat—maybe chili oil next time.
Hmm I’m not sure about the mirin amount. Could you swap it for sugar or something? I feel like miso is already sweet enough.
I totally agree about the heat—this was yummy but a little mild for me too. Chili oil on top makes it perfect.
Easy to make but my kids didn’t like it 2 out of 5. Maybe less mushrooms next time?
I dunno, my kids loved it! Sometimes kids are just picky about things. Maybe try a different veggie? Worth a shot!
Maybe try using less mushrooms, or even leave them out altogether! My kids love it when I add more tofu instead.
How many servings is this supposed to make? Looks good but I need to feed a crowd!
2 packs udon seems like a lot—unless you’re feeding a crowd. I only made for 2 and felt like it overwhelmed the broth. Flavor was decent but proportions felt off.
Tofu taste funny, not my jam. Wish there was more noodles and less mushy stuff in it.
Maybe try adding more spices next time? Tofu can be a bit bland without seasoning!
meh. too many steps for udon soup 😅
Udon noodles are just too thick for me. I prefer thinner noodles like soba. Might try with soba next time.
Miso and udon, the perfect combo! I added some chili flakes for a kick. Yum!
Absolutely loved this recipe! The flavors were rich and satisfying. Can’t believe how easy it was!
I’m glad you enjoyed it! It’s one of my favorites too. Have you tried adding anything else to it?
Really? I thought it was kind of bland. I added chili flakes to spice it up, but still wasn’t wowed.
Looks easy, but where do I find red miso? Can I substitut with something else? 🤔
You can usually find red miso at Asian grocery stores. If you can’t find it, maybe try using tahini or another nut butter? Not the same but close enough!
Just use soy sauce, it will taste different but still good. Just don’t expect real miso flavor, ya know?
I made something similar but used white miso instead—still good. Whisking the miso with hot broth is the key so it doesn’t clump. Solid recipe!
This recipe confuses me, do I cook the noodles with broth or after? Anyone? Help!
You cook the noodles separately and then add them to the broth later. Don’t worry, it’s easy! 😊
I don’t get it either. How can you put the noodles in the broth? Wouldn’t they get soggy? 🤔
Quick and easy to make! I will def make this again. Thanks for the recipe! 😊
Super easy to make and healthy too! I added some carrots because I had them, and it worked fine.
Tried this for dinner and it was a hit! I added some chili flakes for spice. Sooo good! Can’t wait to make it again.
Udon noodles were nice and chewy! Recommend adding extra shrooms for more flavor.
Yum! This reminds me of a place I went in Japan! So good! 🌸
idk didn’t work for me…. but maybe i did something wrong
I don’t know if I did something wrong, but my broth was super salty. I think I might skip the soy sauce next time.
Honestly, not what I expected. The flavors felt off. Maybe I did something wrong, but I doubt I’ll try again.
I didnt have all the ingredients, so I used chicken broth instead of veggie. Still tasted good but not the same. Next time will do it properly.
This was super comforting—like a hug in a bowl. I used a slightly lighter miso (less salty) and it still tasted amazing. Tofu soaked up the broth perfectly.
This is so comforting. The miso broth tastes deep even with veggie broth—didn’t think 15 minutes would be enough, but it really was.
Lol I messed up and put the miso paste in cold broth at first… then I corrected it after reading the instructions. It still came out okay, so I guess it’s forgiving?
Not gonna lie, 1/4 cup red miso feels like a lot? I might cut it down because red miso can be pretty strong. But the rest sounds balanced with mirin.
This was absolutely delicious! The flavors were rich and comforting. I added some chili flakes for a nice kick.
Meh, I thought it was just okay. Guess I’m just not a big fan of miso. 🙁
I get it, miso’s not for everyone. But it’s like, really healthy! You might like it if you try it with more spices or something. 🙂
Made it exactly as written and it turned out really comforting. My only tweak: I used less mirin since I like it less sweet, but overall the balance is great.
That sounds perfect—comforting is exactly the vibe I’m going for with this one. And your mirin tweak makes sense if you prefer it less sweet. Thanks for sharing!
Can I use chicken broth instead? Got no veggie broth at home. 4 stars.
too complicated! I just wanna eat, not spend 30 min cooking. I like instant noodles way more. Instant is easier!!
I get it, there’s nothing wrong with instant noodles! But this recipe is so comforting. You might find it worth the effort!
Wow. Easy and warm. I don’t cook Japanese food often but this felt doable.
I had no idea what udon noodles were, but this is delicious! I used regular pasta instead and it still worked. 🤷♂️
I followed it pretty closely, but my broth tasted a bit too salty. Next time I’ll use less miso paste (or maybe low-sodium miso). Not bad though—just needs tweaking.
Totally agree—miso can be sneakily salty. Low-sodium miso or cutting it to like 2–3 tbsp usually fixes it. Also, you could add the soy sauce a little later or reduce that too.
This recipe is amazing! My family loved it. So easy to make and the flavors are spot on. Will definitely make again!
Tried this last night and it was super cozy. The miso broth tastes way more “real” than I expected, especially with the sesame oil. I added a little extra mushrooms and it was perfect.
Love hearing this! The miso + sesame oil combo is seriously the “real” taste you’re talking about—glad the extra mushrooms made it even better.
Cozy, yeah, but I’m a little skeptical about 10-15 minutes—miso should stay kind of mellow, right? I always simmer longer and it gets too strong for me. Still, sounds tasty.
Meh. I expected more from this. The miso flavor was too strong for my taste. I prefer simpler udon bowls.
Made it tonight. Flavor is great, but I used a bit too much miso and it got salty fast. Next time I’ll start with 2–3 tbsp and adjust. Still delicious though!
I dunno, seemed like too much miso to me. It was really strong. Maybe I’ll try again less miso?
I get where you’re coming from! Miso can be pretty overpowering. Maybe try just a tablespoon next time?
Nah, I love the strong flavor! But yeah, you can always reduce the miso. It’s all about what you like!
OMG, so good! I was skeptical of the miso, but wow! So rich and yummy.💖
Easy recipe, and the tofu stayed nice. I used frozen spinach and it still turned out good. Next time I’ll try adding garlic.
Just tried making this, and it was a COMPLETE DISASTER! I forgot to add the miso and it tasted terrible. 😩
I’m skeptical about adding miso while simmering—usually you’re supposed to not boil it. I still did it and it turned out okay, but the flavor was a little muted. Might be user error.
Is there a way to make this spicy? Hot sauce fix everything, right? 🌶️
Simply delicious, but I forgot to add the spinach and it was still good. My kids even ate it, which is a win!
Great to hear your kids liked it! It’s a win when they eat veggies, right? I might skip the spinach next time too, just to simplify. Thanks for sharing!
Wow, forgot the spinach? How does it even still taste good? I find that hard to believe. Just adding the miso would be blah. 🤔
Way too watery. I used 4 cups broth exactly like it says and it never really thickened up. Maybe I simmered too fast? Flavor was there but texture felt off.
Good but I thought the tofu was weird in it. Maybe try chicken for some protein instead?
Not what I expected. The miso was too strong for my taste. Maybe I added too much? I might try it again but adjust the miso.
Wasn’t as good as I expected. Thought it would be more filling with the noodles and tofu, but it just tasted like a fancy broth.
I forgot to whisk the miso with hot broth first and I swear I made little miso lumps 😂 Still ate it, but it was kinda gritty. Learn from me, don’t be like me.
I MADE THIS LAST NIGHT and it was bomb 💥! My kids even liked it, which is rare.
The instructions are kinda long. Can I just dump everything in a pot? 🤔
Yummy 😋
Absolutely loved this recipe! Super comforting and so easy to make. Will definitely make it again.
1/4 cup miso paste for 4 cups broth?? that’s like… a lot. I’m scared it’ll overpower everything. But maybe that’s the point. We’ll see.
My family loved it. The tofu stayed nice and firm and the spinach actually tasted like spinach (not just sad greens). Will make again.
So glad your tofu stayed firm! And yes—good spinach flavor is the best kind of surprise. Thanks for the confidence boost; I’m making this again too.
I tried following it and my broth got a little clumpy when I whisked in the miso (probably my fault). Still edible, just not as smooth. Taste was good though!
good recipe
This tastes amazing! I LOVE miso soup and this is the best I’ve ever had!
I’m so glad you loved it! Miso soup is seriously the best comfort food. Do you think I could add some chicken to it?
My udon went a bit mushy because I didn’t drain fast enough. Also I added spinach later but it still faded fast—tasted good though. Maybe I just need practice lol.
Tried this for dinner and it was a hit with my family! Even my picky eater enjoyed it, thank you!
This was super comforting and tasted way more “restaurant” than I expected. I used a little extra miso and it turned out rich and savory—will make again for sure!
I can’t find good udon noodles anywhere! But I’ll keep looking. This recipe sounds great!
I found the miso taste to be a bit too strong for my liking. Maybe use less next time?
Yummmm 😍, I added some chili flakes and it brought the heat! This will be my go-to recipe now!
The instructions say simmer 10-15 minutes—my spinach basically disappeared. Maybe I should add it closer to the end. Flavor was good, texture was not.
Udon is okay, but I prefer ramen. Just my taste. This recipe seems like a lot of work too.
Tried this but it didn’t come out as expected. Wasn’t as flavorful as I thought. Maybe I need to add more miso?
I’m not usually a miso person, but I tried this anyway. The broth tasted a bit stronger than I expected—still good though. Next time I’ll whisk the miso more thoroughly.
Udon noodles are the best! I always eat them in ramen. This miso soup is sompin new for me but I liked it!
I’ve never had udon in miso soup! Sounds fancy, might give it a try next time!
This recipe is amazing! The flavors are so rich and comforting. I made it for my family, and they loved it! Definitely a keeper!
This looks super cozy. I love miso noodle soups, and the tofu/shiitake combo sounds perfect. Definitely trying it this week!
Delicious and super easy to make! Love it! 🥰
Looks good but I don’t like mushrooms. Can I leave them out?
Totally agree! This recipe is a game changer! 🥳
The idea is nice, but I felt like it needed more broth—ended up thicker than expected. Also, I couldn’t find red miso so I used white miso and it tasted different (still ok).
meh. I don’t get the hype—miso soup is fine but this was just broth with noodles. Also I hate when spinach turns weird lol.
Totally get what you mean—if you’re expecting something super different, it can feel like “just noodles in broth.” The key is probably simmering long enough and not skimping on the miso amount. Also spinach turning weird is so real lol.
Maybe you didn’t whisk the miso right? If the miso is lumpy it tastes more like salty broth than miso soup. I simmer 10-15 mins max, but I add spinach near the end so it doesn’t go gross. That said, if you hate spinach… yeah, gonna be a no.
I’m not a cooking expert, but this was easy and tasted like something from a restaurant. The step of whisking miso separately is key. Will make again for sure!
I tried miso nikomi udon once and it was super bland. Like… why does it taste like salty soup with nothing else? I’m hoping your recipe actually has some real depth with the mirin and shiitake.
Yum! My kids loved it. I added carrots and they didn’t even notice the tofu. Win-win!
Not for me. I can’t stand miso, it tastes like old sock. Sorry, but I’ll pass on this one!
Yum! This is perfect for a cold evening. The tofu adds a nice touch. Will make it again for sure!
I don’t know… Does tofu really add anything? Seems kinda bland to me. But I guess if it works for you!
Absolutely agree! Tofu turns out to be so good in soups. It makes everything feel cozy. I’m glad you’re trying it again!
Okay, real talk: “whisk miso into hot broth” sounds simple, but mine got clumpy at first. I had to strain it and start again with a smaller amount. Still ended up tasty.
This is a game-changer! The flavor is insane. Definitely a 5/5!
Pretty good! I followed everything but my broth was a bit too salty (maybe my miso brand). Next time I’ll start with less soy sauce and adjust.
I only had regular mushrooms, but it turned out great! Love this dish, thanks!
Too hard to cook, I couldn’t even find the right miso paste at the store. What is miso anyway??
Meh. I didn’t get the “melded flavors” magic. Maybe overcooked the spinach?
Yeah, I get that. If the spinach sits too long in the simmer it can get kinda dull/overcooked, and then the “melded” thing doesn’t really happen. I usually add spinach at the last 2–3 minutes and keep the broth at a gentle simmer, not a rolling boil.
Why is there so much sesame oil? I used 1/2 tbsp like it says and it still feels a bit heavy. Maybe next time I’ll cut it down.
I feel you—sesame oil can get “heavy” fast. Even 1/2 tbsp is enough for the whole pot. Next time maybe do 1/4 tbsp or drizzle it on at the end after you turn off the heat.
Hmm I never measured sesame oil for this kind of dish—just a splash. But yeah, if it feels oily, it’s probably because miso + broth + oil coats the noodles. Cutting down sounds smart.
Not sure about simmer time. 10-15 minutes feels short for mushrooms and tofu to really “cook” (especially tofu). I added 5 more minutes and it was better.
What’s mirin? Substituted with regular vinegar and it turned out fine! Lol.
gross!!! didn’t like it at all. The tofu was slimy and I didn’t even know what shiitake mushrooms were until this recipe. 🤮
Not sure about the sesame oil amount—mine felt strong and kind of took over. Also, I forgot to simmer the mushrooms long enough, so they were a little chewy. Learning experience!
Delicious!!1! Will cook again soon. Token vegetarian friend approved!!!
Tasty but I’m picky: 1/4 cup miso feels like a lot for my palate. I might cut it in half next time and add more to taste.
I followed the steps exactly and the flavor melded nicely, but my broth looked kinda cloudy? Not sure if that’s normal with miso + simmering. Still, I’d make again.
Meh, it was ok I guess. I expected more from a miso soup. Just tasted like broth really.
I don’t know, this sounds kinda bland. Can you add more spices or something? I like it spicy.
Made this tonight and it’s soooo comforting. The miso flavor really comes through, and the tofu stays nice. I added a little extra spinach and it was perfect.
This recipe is amazing! The flavors are so rich and comforting. I will definitely make this again. 🍜
Sounds good, but isn’t udon kinda chewy? 😕
I totally agree! This recipe warms my heart! ❤️
Not sure about cooking time—10-15 minutes for spinach seems fine, but tofu might break down if simmered too long. Also, do you add sesame oil at the end? Mine smelled stronger when I added it early.
Looks nice.