Japanese Noodles in Miso Soup Miso Nikomi Udon
Dive into the comforting warmth of **Miso Nikomi Udon**, a traditional Japanese dish that combines chewy udon noodles with a savory, umami-packed miso broth. Made with a blend of red and white miso paste infused in bonito dashi stock, this hearty soup is elevated with tender tofu cubes, earthy shiitake mushrooms, and sweet carrots, creating layers of flavor with every spoonful. Fresh spinach and green onions add a pop of freshness, while soft, poached eggs bring a touch of velvety richness. Quick to prepare and perfect for cozy nights, this recipe is a must-try for lovers of Japanese cuisine. Garnish with sesame seeds for a nutty crunch and enjoy this soul-soothing one-pot wonder, packed with protein, nutrients, and authentic flavor in every bowl!
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Ingredients
- 400 g udon noodles (fresh or frozen)
- 800 ml bonito dashi stock
- 3 tbsp red miso paste
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 200 g firm tofu, cut into cubes
- 100 g shiitake mushrooms, stems removed and sliced
- 1 medium carrot, thinly sliced
- 2 stalks green onions, thinly sliced
- 2 large egg
- 100 g spinach leaves
- 1 tbsp sesame seeds (optional, for garnish)
Directions
Step 1
1. Prepare the dashi stock if making from scratch, or reconstitute store-bought dashi with water according to package instructions.
Step 2
2. Fill a medium-sized pot with the dashi stock and bring it to a simmer over medium heat.
Step 3
3. In a small bowl, whisk together the red and white miso pastes with a couple of tablespoons of the hot dashi stock until smooth, then stir the mixture back into the pot.
Step 4
4. Add the mirin and soy sauce to the pot and mix well to combine.
Step 5
5. Stir in the tofu cubes, shiitake mushrooms, and carrot slices. Let them simmer gently for 5-7 minutes until the vegetables are tender.
Step 6
6. While the soup is simmering, cook the udon noodles according to the package instructions (if fresh, this usually takes 1-2 minutes; if frozen, boil them straight from frozen). Drain and set aside.
Step 7
7. Add the spinach leaves and green onions to the simmering soup and cook for an additional 2 minutes, just until wilted.
Step 8
8. Crack an egg directly into the soup, gently poaching it for 2-3 minutes until the whites are set but the yolk remains runny. Repeat with the second egg for the other serving.
Step 9
9. To serve, divide the cooked udon noodles between two large bowls. Ladle the miso soup and toppings over the noodles, including the poached eggs.
Step 10
10. Garnish with sesame seeds if desired, and serve immediately while hot. Enjoy this hearty and flavorful bowl of Miso Nikomi Udon!
Nutrition Facts
| Serving size | (1953.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1325.5 |
| Total Fat 43.9g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 439.0mg | 0% |
| Sodium 5536.4mg | 0% |
| Total Carbohydrate 153.6g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 31.0g | |
| Protein 81.5g | 0% |
| Vitamin D 261.5IU | 0% |
| Calcium 1739.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 2276.5mg | 0% |
Source of Calories