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
How many servings is this supposed to make? Looks good but I need to feed a crowd!
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!
Miso and udon, the perfect combo! I added some chili flakes for a kick. Yum!
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?
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! 😊
Udon noodles were nice and chewy! Recommend adding extra shrooms for more flavor.
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.
I had no idea what udon noodles were, but this is delicious! I used regular pasta instead and it still worked. 🤷♂️
This recipe is amazing! My family loved it. So easy to make and the flavors are spot on. Will definitely make again!
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.💖
Just tried making this, and it was a COMPLETE DISASTER! I forgot to add the miso and it tasted terrible. 😩
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. 🤔
Good but I thought the tofu was weird in it. Maybe try chicken for some protein instead?
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.
Yummy 😋
Absolutely loved this recipe! Super comforting and so easy to make. Will definitely make it again.
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?
Yummmm 😍, 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?
Not for me. I can’t stand miso, it tastes like old sock. Sorry, but I’ll pass on this one!
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, 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. 🍜
Sounds good, but isn’t udon kinda chewy? 😕
I totally agree! This recipe warms my heart! ❤️
Didn’t have mirin, used honey instead, and it still turned out good hehe! 👌🏼
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! 😄
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.
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? 🤔
Sounds delicious! I love adding extra veggies too. Bok choy is a great choice!
Yum! Perfect on a cold day. So warming and comforting! ☀️🧡