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Noodle Soup

Miso Nikomi Udon

A clay pot of miso nikomi udon with thick noodles, chicken, mushrooms, and a soft-boiled egg in a rich brown broth
Prep
10 mins
Cook
20 mins
Servings
2
JapaneseIntermediateMain CourseDairy FreePescatarian Optional

About this dish

Miso Nikomi Udon is a hearty Nagoya specialty where thick udon noodles are simmered in a rich miso broth until they absorb every drop of umami. This one-pot wonder is loaded with tender chicken, mushrooms, and soft-boiled eggs for a soul-warming meal that clings to you like the tide.

Ingredients

UK and US measurements are both included for every recipe.

dried udon noodles

grain

200 g

Imperial measurement: 7 oz

boneless, skinless chicken thigh

protein

200 g

Imperial measurement: 7 oz

fresh shiitake mushrooms

vegetable

100 g

Imperial measurement: 3.5 oz

large eggs

protein

2

hatcho miso (or dark red miso)

seasoning

3 tbsp

dashi stock (kombu or bonito)

liquid

600 ml

Imperial measurement: 2.5 cups

soy sauce

seasoning

1 tbsp

mirin

seasoning

2 tsp

sake

seasoning

1 tbsp

thinly sliced green onions

vegetable

2

shichimi togarashi (Japanese seven spice)

spice

1/2 tsp

Method

1

Prepare the soft-boiled eggs

PT8M

Bring a small pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes. Transfer to ice water and let cool. Peel and set aside.

2

Cut the chicken and mushrooms

PT3M

Slice the chicken thigh into bite-sized pieces. Trim and slice the shiitake mushrooms (discard stems if woody).

3

Simmer the broth

PT5M

In a donabe or medium pot, bring dashi to a gentle simmer. Add soy sauce, mirin, and sake. Whisk in the miso paste until smooth. Do not boil.

4

Cook noodles and chicken

PT5M

Add the udon noodles and chicken pieces to the broth. Simmer for 5 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.

5

Add mushrooms and eggs

PT3M

Add the sliced shiitake mushrooms and cook for 2 minutes. Halve the soft-boiled eggs and place them in the pot. Let them warm through for 1 minute.

6

Serve

PT1M

Ladle into bowls, making sure each gets a good share of noodles, chicken, mushroom, and an egg half. Garnish with green onions and shichimi togarashi if using.

Equipment

  • Donabe (clay pot) or Dutch oven
  • Small pot for eggs
  • Chef's knife
  • Cutting board
  • Slotted spoon

Nutrition facts

420 kcal
Calories
32 g
Protein
65 g
Carbohydrates
16 g
Fat
4 g
Fiber
1450 mg
Sodium

Tips

  • For the richest flavor, use hatcho miso from Aichi prefecture—it's darker and more intense than standard red miso.
  • If you can't find fresh udon noodles, dried will work, just adjust the cooking time as they tend to soften faster.
  • Do not boil the miso vigorously after adding it, or the complex flavor will become dull and flat.
  • For a dairy-free version, skip any butter-based garnish—the broth already carries oceanic depth.

Serving suggestions

  • Serve piping hot in individual clay pots for a traditional Nagoya experience. Pair with a crisp Japanese-style salad or pickled vegetables for contrast.

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Haru Abe

Recipe by

Haru Abe

Specialises in Japanese cuisine

Haru makes miso soup with clams and a secret dashi. He is a briny boy.

Describe yourself in three words: Briny, umami, clam energy.