A donabe containing udon noodles, chicken, fish cakes, deep fried tofu, mushrooms, and leeks in a hearty miso broth.

Miso Nikomi Udon

Course: Main Course
Cuisine: Japanese
Keyword: miso, udon noodle
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Author: Nami

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. 




  • 4 Tbsp miso (I used Hikari Miso® Organic Red Miso)
  • 3 Tbsp mirin


  1. Gather all the ingredients.
    Miso Nikomi Udon Ingredients

Make Dashi

  1. 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.

    Miso Nikomi Udon 1

Prepare Ingredients

  1. Cut the end of shimeji mushrooms and separate into smaller chunks.
    Miso Nikomi Udon 2
  2. Cut the stem of shiitake mushrooms and cut in halves. I use “Sogigiri” Japanese cutting technique to increase the surface.
    Miso Nikomi Udon 3
  3. If you like, you can make a decorative cut on the shiitake mushrooms. Here’s the tutorial.
    Miso Nikomi Udon 4
  4. Cut Kamaboko fish cake into 4 slices.
    Miso Nikomi Udon 5
  5. Cut the Negi (long green onion) diagonally, and separate white and green parts (we will add them to the pot at different times).

    Miso Nikomi Udon 6
  6. 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.

    Miso Nikomi Udon 7
  7. 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.

    Miso Nikomi Udon 8
  8. 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.

    Miso Nikomi Udon 9
  9. Crack eggs into a small bowl (so you won’t accidentally drop an egg shell into the pot) and make sure all ingredients are now ready to go!
    Miso Nikomi Udon 10

Cook Miso Nikomi Udon

  1. In a large pot (or donabe), add 3 cups dashi, chicken, and white part of negi.
    Miso Nikomi Udon 11
  2. Cover to cook on medium heat for 10 minutes, or until the outside of the chicken is no longer pink (inside can be still pink at this stage). When boiling, turn the heat down to simmer. Skim off the fat and scum with a fine mesh skimmer.
    Miso Nikomi Udon 12
  3. Add 3 Tbsp mirin and 3 Tbsp miso (keep 1 Tbsp for later. Why? Read my post.). I use a Miso Muddler and it works wonderfully to make sure miso is dissolved completely. You should place miso in a ladle and use chopsticks to let miso dissolve inside the ladle before releasing into the dashi. That way you can make sure there are no miso chunks left at the bottom of the pot.
    Miso Nikomi Udon 13
  4. Add udon noodles, aburaage, shimeji mushrooms, shiitake mushrooms, and green part of negi. If you care about the presentation of this dish, now is a good time to place each ingredient and fish out the chicken pieces and place on top of udon noodles.
    Miso Nikomi Udon 14
  5. Increase the heat to medium, cover with the lid, and cook for 5 minutes. When boiling, turn the heat down to simmer. Once in a while, make sure to check udon or other ingredients are not stuck on the bottom of the pot, by inserting cooking chopsticks. Skim off the fat and scum with a fine mesh skimmer.
    Miso Nikomi Udon 15
  6. 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.

    Miso Nikomi Udon 16
  7. Add kamaboko fish cakes (where it could have a nice color) and carefully drop the eggs in the middle. From this point, you do not want to cover with the lid (egg yolk will have a thin white coating when you cover). Cook for 2-3 minutes.
    Miso Nikomi Udon 17
  8. Serve the pot at the table along with individual bowls. Serve in the bowl and sprinkle Shichimi Togarashi for a bit of spicy kick.

Recipe Notes

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.