Miso Nikomi Udon is a hearty and comforting noodle soup where chicken, fish cake, and udon noodles are simmered in a miso-flavored dashi broth. When it's cold outside, this noodle soup will warm you inside out.
Make 3 cups dashi using one of 3 Ways to Make Dashi. Here I used the convenient dashi packet method. If you’re vegetarian/vegan, use Kombu Dashi.
Cut the Negi (long green onion) diagonally, and separate white and green parts (we will add them to the pot at different times).
Pour hot water over aburaage to get rid of the factory oil. Some people skip the step as the oil used is cleaner these days. I do it anyway to get rid of excess oil. [Optional] Cut into smaller pieces. I cut into triangles.
Cut the chicken into smaller bite-size pieces. I use "Sogigiri" technique to create a bigger surface of the chicken so it will cook faster and absorb more flavors.
Bring a pot of water to a boil. Add the frozen udon noodles and loosen it with chopsticks. As soon as they are loosened (30 seconds or so), drain the udon noodles into a colander and set aside.
Add 1 Tbsp miso in the soup. Be careful not to drop the chunk of miso. Use a ladle as a “mixing bowl” so you won’t lose the miso.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.