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Miso Nikomi Udon (Nagoya's Red Miso Udon)
5 from 2 votes

Miso Nikomi Udon (Nagoya's Red Miso Udon)

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

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

Ingredients

  • 150 g pork belly or chicken bitesize pieces, thin sliced
  • 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 shiitake mushroom sliced, fresh
  • 2 egg
  • 2 pieces fried tofu pouch aburaage (optional, aburaage
  • 6 kamaboko kamaboko, sliced, optional, fish cake

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Turn the heat down to low and incorporate 2 tbsp red miso paste using the same method as before.
  7. Crack 2 egg into the pot.
  8. Place a lid on top and continue to cook for about 2 minutes or until the eggs are done to your liking.
  9. Enjoy!

Notes

  • You can use chicken or pork for this recipe. Thinly sliced meat works best.