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Miso nikomi udon
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Miso nikomi udon recipe

Let’s start with a basic recipe for the soup.
Course Soup
Cuisine Japanese
Keyword Miso, Noodles, Soup
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Author Joost Nusselder
Cost $12.50


  • 3 cups dashi
  • 4 shiitake mushrooms approx. 2.3 oz.
  • ½ package shimeji mushrooms approx. 1.8 oz
  • 1 negi long green onion- approx. 4 oz.
  • 1/3 kamaboko fish cake
  • 2 servings udon noodles approx. 6.3 oz.
  • 1 piece aburaage deep fried tofu pouch
  • 2 large eggs
  • 1 chicken thigh approx. 7 oz.
  • Shichimi togarashi Japanese seven spice
  • 3 tbsp. mirin
  • 4 tbsp. miso


  • Prepare the dashi to make three cups. This can be done in a variety of ways but for simplicity’s sake, we suggest using a dashi packet in water.
  • Cut the end of the shimeji mushrooms and chop into chunks.
  • Cut the stems off the shiitake mushrooms and cut in half.
  • Cut the fish cake into four slices.
  • Cut the negi at a diagonal angle and separate the green and white pieces.
  • Pour hot water over the aburaage to reduce the oily coating if desired.
  • Cut the chicken into bite sized pieces.
  • Boil a pot of water and add udon noodles, loosening them with chopsticks. Once they are loosened (about 30 seconds) drain them into a colander and set aside. (If you use dry noodles, prepare according to package directions).
  • Crack eggs into a small bowl.
  • Add chicken, dashi and white part of negi to a large pot or donabe.
  • Cover and cook on medium heat for 10 minutes. The outside of the chicken will no longer be pink although the inside may still be pink.
  • Then turn heat to a simmer and use a skimmer to remove the fat and scum.
  • Add 3 tbsp and 3 tbsp. miso keeping one tbsp. for later. Place miso in a ladle and use chopsticks to help dissolve it before releasing it into the dashi. This will ensure that no miso chunks are left in the recipe.
  • Add udon noodles, all mushrooms, aburaage and the green part of the negi.
  • Turn up heat to medium, cover and cook for five minutes. Once boiling, turn down the heat to simmer. Check on the dish every so often using chopsticks to make sure no ingredients are sticking to the bottom of the pot. Remove fat and scum with a skimmer.
  • Use a ladle to drop the remaining 1 tbsp of miso in the soup. The ladle will prevent you from losing the miso.
  • Add fish cakes and drop eggs carefully into the middle. Cook uncovered 2-3 minutes.
  • Serve at the table in the pot with individual bowls for serving. Sprinkle with shichimi togarashi to add a hint of spice.