Miso Nikomi Udon (Nagoya's Red Miso Udon)

Name: Miso Nikomi Udon (Nagoya's Red Miso Udon)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 portions
Ingredients: 150 g thin sliced pork belly; 500 ml dashi stock; 2 tsp sugar; 2 tsp mirin; 1 tbsp red miso paste; 2 tbsp red miso paste; 2 portions udon noodles; 50 g green onion; 50 g fresh shiitake mushroom; 2 egg; 2 pieces fried tofu pouch (aburaage); 6 kamaboko fish cake

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2 portions
Course
Main Course, Lunch, Dinner
Cuisine
Japanese

Miso Nikomi Udon (Nagoya's Red Miso Udon)

Celia Wu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

150 g thin sliced pork belly or chicken bitesize pieces
500 ml dashi stock
2 tsp sugar
2 tsp mirin
1 tbsp red miso paste to flavor the ingredients, preferably hatcho miso
2 tbsp red miso paste to flavor the soup
2 portions udon noodles
50 g green onion sliced
50 g fresh shiitake mushroom sliced
2 egg
2 pieces fried tofu pouch (aburaage) aburaage (optional)
6 kamaboko fish cake kamaboko, sliced, optional

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Instructions

Heat up a frying pan on a medium heat, once hot add a drizzle of oil and 150 g thin sliced pork belly. Sear the meat until the fat is slightly crispy.
Take a pot and add 500 ml dashi stock. Heat up on medium/medium-high. Once the dashi is almost boiling, add 2 tsp sugar, 2 tsp mirin and mix until dissolved.
Place 1 tbsp red miso paste onto a mesh spoon or ladle and submerge it into the dashi broth briefly. Use a small whisk or chopsticks to break it up and gradually incorporate it into the broth. (Alternatively, place the miso paste in a small bowl with a few tbsp of the hot dashi, break up/whisk until there are no more lumps of miso and then pour it into the rest of the broth.)
Cook 2 portions udon noodles in a separate pot for 3 minutes less than the packaging states and rinse with hot water to remove the excess starch.
Transfer the udon noodles, meat and the rest of the ingredients (50 g green onion, 50 g fresh shiitake mushroom, 2 pieces fried tofu pouch (aburaage), 6 kamaboko fish cake) to the dashi broth and cook for 3 minutes.
Turn the heat down to low and incorporate 2 tbsp red miso paste using the same method as before.
Crack 2 egg into the pot.
Place a lid on top and continue to cook for about 2 minutes or until the eggs are done to your liking.
Enjoy!