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.