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Miso Nikomi Udon


Udon noodles are simmered in miso-based soup.


  • 1 package pre-boiled udon noodles
  • 1 cup dashi soup stock
  • 1 oz. chicken thigh, cut into bite- size pieces
  • 2 slices kamaboko (fish cake) *optional
  • 1/2 aburaage (deep-fried tofu), slice into 1/2 inch wide strips
  • 2 inch negi/leek, diagonally sliced
  • 1 1/2 Tbsp miso soy bean paste
  • 2 tsp sake
  • 1 tsp sugar
  • 1 egg *optional


Put dashi in a preferably earthenware pot and bring to a boil. Mix in miso, sake, and sugar. Add chicken in the soup and simmer on medium heat until cooked through. Add udon noodles and bring to a boil. Add aburaage, negi, and kamaboko and bring to a boil again. If you would like, drop an egg in the soup and cover the pot and stop the heat.
*Makes 1 serving

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