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Vegetarian, East Asian

Miso nikomi udon

Miso nikomi udon is a Japanese noodle dish of thick udon simmered in a red miso broth, topped with a poached egg, golden tofu, and leek. It serves 4, takes 35 minutes, is easy to make, and costs about €2.30 per serving. The key to getting it right is stirring the miso into the broth off the heat so it keeps its full flavor.

Tonight, thick udon noodles simmered in a red miso broth, with a poached egg, golden tofu and leek, one big bowl of comfort.

Miso nikomi udon
Total time
35 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a generous bowl where thick, chewy udon noodles sit in a bold red miso broth. Golden seared tofu adds some bite, shiitake mushrooms bring an earthy depth, and a runny egg yolk enriches the broth with every bite. It's the kind of dish that shows up as soon as the weather turns, when you want a dinner that warms you up without wearing you out.

It's a weeknight recipe for a cold evening when nobody wants to debate what's for dinner. Kids generally like this mild, round bowl of noodles, with its soft egg and noodles that are easy to grab with chopsticks or a fork. For a Sunday gathering, just double the portions, it's the kind of dish that's easy to share at the middle of the table.

The ingredients

4 people

Pantry

  • Fresh udon noodles 600 g
  • Red miso paste 4 tbsp
  • Vegetable broth 1.2 l
  • Firm tofu 250 g
  • Soy sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Leeks 2
  • Shiitake mushrooms 150 g

Dairy

  • Eggs 4

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Slice the leeks into rounds, cut the mushrooms into strips, and dice the tofu.

    Rinse the leeks well, dirt tends to hide between the layers.

  2. Brown the tofu in the oil, then set it aside. 6 min

    Browned tofu holds its shape in the broth.

  3. Simmer the broth with the leek and mushrooms, then add the udon noodles. 8 min

    Fresh udon cook fast, keep them firm.

  4. Crack the eggs into the broth, cover, and let them poach. 3 min

    Make a small well with a spoon for each egg.

  5. Turn off the heat, dissolve the miso with the soy sauce in a ladleful of broth, stir it back into the pot, and add the tofu. 2 min

    Don't let it boil once the miso is in.

Our tips to get it right

  • Go for red miso rather than white miso, it's saltier and bolder, which holds up better against the broth and mushrooms.
  • Have every ingredient ready before you turn on the heat, fresh udon cook in just a few minutes and things move fast once the broth is hot.
  • If you can't find fresh udon, dried udon work too, just cut back on the cooking time according to the package so they stay firm.

The variations

  • Swap the shiitake for button mushrooms if you can't find any, the flavor will be milder but still good.
  • For more protein, add edamame or double the tofu, the dish stays vegetarian either way.
  • For a quicker version or for kids in a hurry, skip browning the tofu and just add it raw, diced, straight into the hot broth.

What to serve it with

  • A few sauteed spinach leaves
  • Hot green tea
  • Japanese pickled vegetables

Storage

The broth and udon keep for 2 days in the fridge in a sealed container, though the noodles will swell a bit over time. It's best to cook the fresh udon just before serving and only make the broth ahead. This dish doesn't freeze well because of the poached eggs and noodles.

Questions about this dish

Can you use white miso instead of red miso?

Yes, but the flavor will be milder and less salty. In that case, add a bit more miso or a splash of extra soy sauce to keep the broth well seasoned.

Do fresh udon noodles need to be soaked before cooking?

No, fresh udon go straight into the simmering broth. That's exactly what makes this recipe quick, there's no separate cooking step.

Can you make the broth ahead of time?

Yes, you can prepare the broth with leek and mushrooms a few hours ahead. Add the udon, eggs, and miso only right before serving to keep the textures right.

How do you adapt this dish for a kid who doesn't like mushrooms?

Just leave out the shiitake or swap them for small pieces of carrot. The miso broth is still flavorful without mushrooms.

How long does it take to make a miso nikomi udon?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a miso nikomi udon?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a miso nikomi udon cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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