Nagoya-style Miso Nikomi Udon: Thick Miso Soup Udon (Nagoya no Miso Nikomi Udon: Koi Miso Shiru Udon)
Nagoya no Miso Nikomi Udon, also known as Koi Miso Shiru Udon, is a hearty and comforting noodle dish that originates from the city of Nagoya in Japan. This dish features thick udon noodles simmered in a rich and savory miso-based broth, along with various toppings such as green onions, kamaboko (fish cake), and mushrooms. It's a popular dish in Nagoya and is perfect for warming up during the colder months.
Ingredients
- 4 packs of fresh udon noodles
- 6 cups of dashi stock
- 1/2 cup of red miso paste
- 2 tablespoons of mirin
- 2 tablespoons of soy sauce
- 1 block of kamaboko (fish cake), thinly sliced
- 4 green onions, thinly sliced
- 1 cup of sliced mushrooms
Instructions
- In a pot, bring the dashi stock to a simmer over medium heat.
- Whisk in the red miso paste, mirin, and soy sauce until the miso is fully dissolved.
- Add the sliced kamaboko and mushrooms to the pot and let them simmer for 10 minutes.
- Cook the udon noodles according to the package instructions, then divide them into serving bowls.
- Pour the hot miso soup over the udon noodles, making sure to distribute the kamaboko and mushrooms evenly.
- Garnish with sliced green onions and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 60g
- Protein
- 15g
- Fat
- 8g
Supplies
Pot Whisk Serving Bowls
Tools
Stove
Serving suggestions
Serve the Nagoya no Miso Nikomi Udon with a side of pickled vegetables and a cold beer for an authentic Nagoya dining experience.
Tips & tricks
For a richer flavor, you can add a spoonful of butter to the miso soup just before serving.
Cost
$20