Miso Nikomi Udon

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Cozy Miso Nikomi Udon in Hot Pot

As the weather cools down, there's nothing like a cozy hot pot meal, and my go-to for kicking off hot pot season is the flavorful Miso Nikomi Udon.

This miso udon recipe is traditionally served hot pot-style, adding an extra layer of fun and warmth to the meal. Perfect for quick, nourishing dinners, this Japanese miso udon comes together in just 20 minutes, making it an ideal weeknight dinner and a comforting winter dish.

One of the best parts of cooking hot pot recipes is that, after a quick prep, the pot does most of the work for you. Simply chop your ingredients, let them simmer, and enjoy a bowl of flavorful miso broth with hearty udon noodles and seasonal vegetables!

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RECIPE

Servings: 4-5

Time: 20 minutes

Ingredients:

• 1/4 pc Daikon radish

• 1 pc Carrot

• 6 pc Shiitake mushrooms

• 1 pack Shimeji mushrooms

• 4-5 pcs Scallions

• 8 oz Chicken thigh

• 3 pcs Aburaage (fried tofu pouch)

• 1 Kamaboko (fish cake)

• 4 pieces Udon noodles (pre-cooked or fresh)

• 4-5 pcs Eggs

  For the Soup

• 6 cups Water

• 3 Dashi packs

• 5 tbsp Red miso

• 2 tbsp Mirin (Japanese sweet rice wine)

• 2 tsp Sugar

My Kitchen Tools:

Japanese Hot Pot

Instructions:

1. Prepare the Ingredients
   Slice the Daikon, carrot, shiitake mushrooms, scallions, chicken, kamaboko, and aburaage. Break the shimeji mushrooms into smaller clusters.

2. Create the Dashi Soup Base
   In a large pot, add 6 cups of water and 3 dashi packs. Add the sliced carrot to the pot and bring it to a boil. After a few minutes, remove the dashi packs.

3. Add Chicken and Mushrooms
   Add the chicken pieces, shiitake mushrooms, shimeji mushrooms, and aburaage to the pot. Bring it back to a gentle boil, allowing the chicken and vegetables to cook through.

4. Cook the Udon and Scallions
   Add the udon noodles, kamaboko slices, and scallions to the pot.

5. Mix in the Miso
   In a small bowl, whisk together 5 tbsp red miso, 2 tbsp mirin, and 2 tsp sugar until well combined. Pour this mixture into the pot, stirring gently to dissolve the miso in the broth.

6. Drop Eggs and Finish Cooking
   Carefully crack the eggs directly into the pot. Place the lid on and cook for a few more minutes until the eggs are poached to your desired level.

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Miso Nikomi Udon is a beloved regional dish from Nagoya in Japan's Aichi Prefecture. Known for its rich and hearty flavors, Miso Nikomi Udon consists of thick udon noodles simmered in a miso-based broth. The dish typically includes ingredients like chicken, mushrooms, and scallions, along with a soft-boiled egg. What makes it distinct is the use of red miso (also called hatcho miso), a darker, saltier miso specific to the region, which adds depth and umami.

The history of Miso Nikomi Udon is tied to the culinary traditions of Nagoya, where miso has long been a prominent ingredient. Hatcho miso, a specialty of the region, is made with fermented soybeans and has a more intense flavor than the sweeter, lighter miso varieties found in other parts of Japan. Originally, miso was used as a preservative for foods, especially in the hot and humid climates of central Japan. Over time, it evolved as a base for regional dishes, including miso nikomi udon, which was said to warm people up during cold winters.

The dish’s presentation in a donabe (Japanese clay pot) reflects its hot pot-style appeal. When served in individual donabe pots, Miso Nikomi Udon stays hot longer, making it perfect for chilly days and giving it a distinct comfort-food status in Japan.

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