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Miso nikomi udon
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Vegetarian miso nikomi udon recipe

If you prefer a vegetarian take on the recipe, here is one worth checking out.
Course Soup
Cuisine Japanese
Keyword Miso, Noodles, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Author Joost Nusselder
Cost $26


  • 1 red chili
  • 3 cm of ginger ½ grated and ½ finely chopped
  • 1 tbsp. tamari
  • 1 tbsp. sesame
  • 3 cloves garlic
  • 120 g udon noodles
  • 200 g mixed mushrooms
  • 800 ml boiled water
  • 1 tbsp. white mushroom
  • 1 grated carrot
  • 1 lime
  • 1 tbsp. sesame seeds
  • 3 spring onions


  • Mix sesame oil and tamari in a deep pan and heat on medium. Then add finely chopped garlic and ginger. Fry for 3 minutes.
  • Fry garlic for 2 additional minutes.
  • Add mushrooms. Fry on high for 6 minutes.
  • Add water, miso paste and noodles. Heat for three additional minutes.
  • Garnish with grated carrot, a squeeze of lime, sesame seeds and finely chopped onions.


  • The finely chopped ginger will be added to the sesame and tamari mix while the grated portion may be added to the stock.
  • Fry the mushrooms in garlic, chili, and ginger on medium-high heat. This will get them nice and crispy. Then set aside a spoonful to place them on top of the soup before serving.
  • Add miso at the end of the recipe to help retain the flavor.
  • Adding extra lime will provide a great accent of flavor for the miso.
  • Blanch the carrot in the soup after adding it to the top for 1 to 2 minutes. This will soften it slightly to get a congruous texture.