📝 About This Recipe
A soul-warming specialty from Nagoya, Miso Nikomi Udon is the ultimate Japanese comfort food, featuring thick, chewy noodles simmered in a robust, earthy broth made from dark hatcho miso. Unlike standard udon served in a clear dashi, this dish is traditionally cooked and served in a 'donabe' (clay pot), allowing the ingredients to meld into a rich, savory stew. Each bowl is a treasure trove of textures, from the snap of green onions to the silky richness of a soft-poached egg, making it a masterpiece of home-style Japanese cooking.
🥗 Ingredients
The Broth Base
- 4 cups Dashi Stock (Preferably Awase dashi made from kombu and katsuobushi)
- 3 tablespoons Hatcho Miso (Dark Soy Miso) (The authentic choice for Nagoya-style; deep and slightly bitter)
- 1 tablespoon Red Miso (Aka Miso) (Adds a touch of saltiness and complexity)
- 2 tablespoons Mirin (For a subtle sweetness and sheen)
- 1 tablespoon Sake (To deepen the aroma)
Noodles and Proteins
- 2 portions Frozen or Fresh Udon Noodles (Thick, chewy varieties work best)
- 150 grams Chicken Thigh (Cut into bite-sized pieces)
- 1 piece Aburaage (Fried Tofu Pouch) (Blanched to remove excess oil and sliced into strips)
- 4 slices Kamaboko (Fish Cake) (Pink and white swirl or solid pink)
- 2 large Eggs (To be poached directly in the broth)
Vegetables and Garnish
- 2-4 pieces Shiitake Mushrooms (Stems removed, tops decorative-cut)
- 1 stalk Negi (Japanese Long Onion) (Sliced diagonally into 1-inch pieces)
- 1 cup Hakusai (Napa Cabbage) (Roughly chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for serving)
👨🍳 Instructions
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1
Prepare the dashi stock in a large pot or two individual donabe (clay pots). Bring the 4 cups of dashi to a gentle simmer over medium heat.
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2
In a small bowl, combine the Hatcho miso and Red miso. Ladle a small amount of the warm dashi into the bowl and whisk until the miso is completely dissolved into a smooth paste.
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3
Stir the miso paste back into the main pot of dashi. Add the mirin and sake, stirring well to combine. The broth should now be a deep, dark brown color.
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4
Add the bite-sized chicken thigh pieces to the simmering broth. Cook for about 3-4 minutes until the chicken turns opaque on the outside.
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5
Gently place the udon noodles into the broth. If using frozen noodles, there is no need to thaw; simply submerge them and let the heat loosen the strands.
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6
Incorporate the 'harder' vegetables: add the shiitake mushrooms and the white parts of the napa cabbage. Simmer for 5 minutes, allowing the noodles to absorb the miso flavor.
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7
Layer the aburaage (fried tofu) and kamaboko slices on top of the noodles. Add the green parts of the napa cabbage and the sliced negi.
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8
Carefully crack one egg into the center of each serving (or two eggs if using one large pot). Do not stir; you want the egg to poach whole in the hot liquid.
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9
Place a lid on the pot and simmer for an additional 2-3 minutes. This will steam the greens and set the egg whites while keeping the yolks deliciously runny.
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10
Check the noodles for tenderness. They should be soft but still have a firm, chewy core—this is the 'nikomi' style.
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11
Remove from heat and serve immediately while the broth is bubbling. The clay pot will retain heat, continuing to cook the egg as you eat.
💡 Chef's Tips
Always use Hatcho Miso for the most authentic Nagoya flavor; it stands up to the long simmering time without losing its aroma. If you don't have a donabe, use a heavy-bottomed cast iron or ceramic pot to maintain high heat. Be careful not to overcook the noodles before adding the eggs; you want them to finish cooking in the miso broth to absorb the maximum flavor. For a vegetarian version, use a kombu-only dashi and swap chicken for extra mushrooms or firm tofu. To clean the aburaage, pour boiling water over it before slicing to remove the oily residue, which helps the tofu absorb the broth better.
🍽️ Serving Suggestions
Serve with a side of lightly pickled cucumbers (Sunomono) to provide a refreshing crunch against the rich broth. A cold glass of dry Japanese lager or a chilled Oolong tea balances the saltiness of the miso perfectly. Provide a small side bowl of steamed white rice; many locals enjoy mixing the leftover miso broth and poached egg with rice at the end of the meal. Always have a bottle of Shichimi Togarashi on the table for those who enjoy a spicy, citrusy kick. A side of shrimp tempura can be dipped into the broth for an extra layer of indulgence.