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. Itās 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. Itās 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. Itās 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, itās a deeply satisfying, soul-soothing dish with a flavor profile that keeps you coming back. If youāve never tried it, youāre missing out on one of Japanās 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. Iām not a big miso person but the soy + mirin balance helps. Couldāve used a bit more heatāmaybe chili oil next time.
Hmm Iām 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 heatāthis 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 lotāunless youāre 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!
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? š¤
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 donāt expect real miso flavor, ya know?
I made something similar but used white miso insteadāstill good. Whisking the miso with hot broth is the key so it doesnāt 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. Donāt worry, itās easy! š
I don’t get it either. How can you put the noodles in the broth? Wouldn’t they get soggy? š¤
Quick and easy to make! I will def make this again. Thanks for the recipe! š
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! šø
idk didnāt 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 comfortingālike a hug in a bowl. I used a slightly lighter miso (less salty) and it still tasted amazing. Tofu soaked up the broth perfectly.
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. š
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. š
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 donāt 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. š¤·āāļø
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 ārealā 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 ārealā taste youāre talking aboutāglad the extra mushrooms made it even better.
Cozy, yeah, but Iām a little skeptical about 10-15 minutesāmiso 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 Iāll start with 2ā3 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.š
Just tried making this, and it was a COMPLETE DISASTER! I forgot to add the miso and it tasted terrible. š©
Iām skeptical about adding miso while simmeringāusually youāre 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? š¶ļø
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. š¤
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 š Still ate it, but it was kinda gritty. Learn from me, donāt be like me.
I MADE THIS LAST NIGHT and it was bomb š„! My kids even liked it, which is rare.
The instructions are kinda long. Can I just dump everything in a pot? š¤
Yummy š
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?? thatās likeā¦ a lot. Iām scared itāll overpower everything. But maybe thatās 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 yesāgood spinach flavor is the best kind of surprise. Thanks for the confidence boost; Iām 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 didnāt drain fast enough. Also I added spinach later but it still faded fastātasted 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 ārestaurantā than I expected. I used a little extra miso and it turned out rich and savoryāwill 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 š, I added some chili flakes and it brought the heat! This will be my go-to recipe now!
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?
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! š„°
Looks good but I don’t like mushrooms. Can I leave them out?
Totally agree! This recipe is a game changer! š„³
The idea is nice, but I felt like it needed more brothāended up thicker than expected. Also, I couldnāt find red miso so I used white miso and it tasted different (still ok).
meh. I donāt get the hypeāmiso soup is fine but this was just broth with noodles. Also I hate when spinach turns weird lol.
Totally get what you meanāif youāre expecting something super different, it can feel like ājust noodles in broth.ā The key is probably simmering long enough and not skimping on the miso amount. Also spinach turning weird is so real lol.
Maybe you didnāt 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 doesnāt go gross. That said, if you hate spinachā¦ yeah, gonna be a no.
I tried miso nikomi udon once and it was super bland. Likeā¦ why does it taste like salty soup with nothing else? Iām 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 Iāll 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!
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 Iāll 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 didnāt get the āmelded flavorsā 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 āmeldedā thing doesnāt really happen. I usually add spinach at the last 2ā3 minutes and keep the broth at a gentle simmer, not a rolling boil.
Not sure about simmer time. 10-15 minutes feels short for mushrooms and tofu to really ācookā (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. š¤®
Delicious!!1! Will cook again soon. Token vegetarian friend approved!!!
I followed the steps exactly and the flavor melded nicely, but my broth looked kinda cloudy? Not sure if thatās normal with miso + simmering. Still, Iād 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.
This recipe is amazing! The flavors are so rich and comforting. I will definitely make this again. š
Sounds good, but isn’t udon kinda chewy? š
I totally agree! This recipe warms my heart! ā¤ļø
Not sure about cooking timeā10-15 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.
Didnāt have mirin, used honey instead, and it still turned out good hehe! šš¼
Wait, honey instead of mirin? Is that even allowed? Not sure if that’ll work for everyone.
That’s awesome! Honey really adds a nice touch. I might try that next time! š
I need to ask, can I use chicken broth instead? Awks to some but I can’t help it. Cuz vegetarian isn’t my thing.
Udon noodles + miso is a win, but 1/4 cup miso seems like a lot? My family said it was kinda intense. Could be my fault though lol.
I was skeptical about simmering the miso for 10-15 minutes, but it came out smooth and flavorful. Used a little extra mushrooms and it was great.
This is such a great, easy meal. I added some bok choy I had left over, and it turned out awesome!
Not sure if bok choy really goes with udon. Isn’t that more for stir-fry? š¤
Sounds delicious! I love adding extra veggies too. Bok choy is a great choice!
Yum! Perfect on a cold day. So warming and comforting! āļøš§”
Pretty good, though I think 10-15 minutes wasnāt enough for the mushrooms in my pot. I simmered closer to 20 and the flavors came together better.
This sounds so cozy. I love that you simmer the miso separatelyāthough step 3 just says āwhisk with some broth,ā so Iām guessing you donāt boil it hard. Iāll try it with extra mushrooms!
This was so delicious! I never thought I could make udon at home. Tofu and miso are a match made in heaven. š„°
Udon noodles? Aren’t those just for ramen? Not sure about this combo… but I’ll give it a shot. š¤Ø
Wait, udon noodles aren’t soup! Why do you put them in broth? This makes no sense.
Pretty good, but I think 1/4 cup red miso might be too much for some people. Mine turned out a little intense/salty. Next time Iāll start with 2 tbsp and adjust.
This is definitely better than the instant udon cups Iāve been eating. Took me like 30 minutes and the broth tastes rich. 10/10 for weeknights.
I tried it but it was a bit salty. Maybe I put too much soy sauce? Not sure. 3 stars.
Yeah, soy sauce can be super salty! Maybe try less next time. But overall, it’s a fun recipe!
Kinda skeptical about the spinach part. Shouldāve used kale instead? I dunno but it turned out okay.
This is my first time cooking with miso. I’m not sure about it yet… 2 stars.
Don’t worry, miso can be tricky at first, but it’s so delicious! Give it another try. 5 stars from me!
The instruction says simmer 10-15 minutesādid that, and my broth got a little too salty. Iāll reduce miso next time or add water. Otherwise, itās comforting.
Good call on adjusting! Miso can get salty fast depending on the brandāstarting with a little less (or diluting with more broth/water) is the move. Also, sometimes adding miso a bit later (after the simmer starts) helps keep it from getting too intense.
Pretty good, but I think 4 cups broth felt a tad thin for 2 packs udon. Next time Iāll either use less noodles or more broth. Still tasty though!
Not a fan of miso, but this recipe was alright. I think the broth could be more flavorful. Just my opinion.
I actually think the broth is super flavorful! Maybe you just need to let it simmer longer? Or add more soy sauce? š¤
OMG! This is my new go-to comfort food! Soooo good. š I added some chili flakes for a kick!
Green onions only? I feel like it needs ginger and garlic or itās kinda plain. Also miso paste should be added after turning off the heat? Iām picky though.
So simple yet so delicious! I added some extra veggies from my garden. Will make again for sure!
This tasted super comfortingālike a warm hug. The miso broth is the star, and the tofu held up really well. Iāll definitely make it again.
Agree!! The miso broth is sooo goodāmine also came out rich and cozy. I used a bit more spinach and it was perfect.
I liked it, but mine turned out a little too saltyā¦ I think I whisked the miso with too much broth? Next time Iāll start with less soy/miso and taste as I go. Still comforting though.
Can’t believe it took me this long to discover miso udon. I’ve been missing out!
Not bad but I found it a bit too salty with the red miso + soy sauce combo. Next time Iāll cut back the soy sauce or use a milder miso.