Miso Nikomi Udon – a hearty, umami-rich noodle soup

Miso nikomi udon is a warming, deeply satisfying udon noodle soup packed with rich umami flavor. The broth is built on a combination of miso paste, dashi, and mentsuyu, creating a bold, savory base that pairs beautifully with tender chicken, onion, abura age (fried tofu), and fresh scallions. It’s the perfect choice when you’re craving a filling, comforting bowl of udon.

Ingredients (1 serving)

• 50 g chicken

• 1/2 onion

• abura age (fried tofu)

• scallions

• 1 portion pre-cooked or fresh udon noodles

• 400 ml water

• 1 tbsp miso paste

• 1 tbsp mentsuyu

• 5 g dashi or 1 sachet

• a pinch of shichimi chili powder (optional)

Preparation

1. Abura age
   Pour hot water over the fried tofu to remove excess oil. Pat dry and cut into strips.

2. Chicken and vegetables
   Cut the chicken and onion into bite-sized pieces.

3. Broth
   In a saucepan, combine the water, dashi, and mentsuyu. Bring to a boil over medium heat.

4. Cooking
   Add the chicken and onion to the broth. Cook until the chicken is fully cooked and the onion is tender.

5. Tofu and miso
   Add the abura age and simmer gently for 3–4 minutes. Lower the heat, add the miso paste, and stir gently until dissolved. Do not let the soup boil, as this would diminish the flavor of the miso.

6. Noodles
   Add the udon noodles and gently heat until warmed through.

Serving

Transfer the noodles and toppings to a bowl, pour over the broth, and garnish with finely chopped scallions. Add a pinch of shichimi chili powder if you prefer a little heat.

Tips

• The dish can be enriched with an egg, shiitake mushrooms, or seasonal vegetables.

• Traditionally, miso nikomi udon is served piping hot.

• For a vegetarian version, use vegetable dashi and omit the chicken.