|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 5g||18%|
|Total Sugars 9g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Miso udon noodle soup, also known as miso nikomi udon in Japanese, is a rustic dish of thick wheat udon noodles simmered in a savory miso broth with various ingredients such as fried tofu (aburaage), fish cake (kamaboko), chicken, and green onions.
Other ingredients that can easily be incorporated into miso udon noodles soup are napa cabbage leaves, enoki mushrooms, or seafood such as shrimp. Tofu can easily be used to substitute chicken or other meats as well.
The miso broth for miso udon noodle soup is a simple mixture of miso paste and dashi stock. The miso paste may either be white miso paste, red miso, or a combination of both types of miso known in Japanese as awase miso. Miso is sold either as a straight miso paste or as a miso paste with added dashi flavor. When making this dish, make sure to make minor adjustments for miso that is pre-seasoned with dashi.
The dashi stock is needed to season the broth, especially when traditional miso paste without the added pre-seasoned dashi is used. As far as the type of dashi stock that is used in this recipe, either bonito (katsuo) stock or kelp (konbu) stock may be used. If you will not be preparing homemade stock for use in this recipe, an alternative is to use a dried dashi powder. Both bonito and kelp stock is available in dried dashi powder form at Japanese and Asian grocery stores.
“This Miso Udon Noodle Soup was a complete one-pot meal. The chicken thigh cooked very quickly and added richness to the dashi broth. The deep-fried tofu and egg made the soup extra-hearty and delicious because the tofu absorbed the broth, and the egg lent a creamy mouthfeel. Overall, incredibly satisfying for such a simple dish!” — Diana Andrews
6 ounces frozen udon noodles
1 cup dashi stock
1 1/2 tablespoons miso
2 teaspoons sake
1 teaspoon sugar
1 small skinless, boneless chicken thigh, cut into bite-size pieces
1/2 piece aburaage (deep-fried tofu), sliced into 1/2-inch-wide strips
2 inches leek, or green onions, diagonally sliced
2 slices kamaboko (fish cake), optional
1 large egg, optional
Hichimi togarashi (Japanese 7-spice chili powder), for garnish, optional
Gather the ingredients.
Cook the udon noodles in a medium pot of boiling water for 2 minutes.
Drain well and set aside.
In a medium earthenware pot, or other medium heavy-duty pot, add the dashi stock and bring to a boil. Reduce heat to medium.
Add the miso paste to the broth by first dissolving the miso with a bit of the dashi broth in a small bowl.
Then, pour the miso mixture into the broth, stirring to combine.
Add sake and sugar to the miso broth. Bring to a boil over high heat.
Reduce the heat to medium. Add the chicken and stir occasionally until cooked through.
Add udon noodles and increase the heat to medium-high.
Add sliced aburaage (fried tofu), green onion, and the kamaboko (fish cake), if using.
Add the egg, if using, cover, and cook until the egg white is opaque, the yolk is cooked to your liking, and the noodles are tender, about 2 minutes. Remove from the heat.
Serve the miso udon noodle soup in the earthenware pot, or alternatively, transfer to a bowl, garnish with the togarashi, if using, and serve.
- A general rule of thumb for using dried dashi powder is 1/4 teaspoon of powder to 1 cup of water.
- The only special equipment you may need is an earthenware bowl for cooking the miso udon noodle soup. Alternatively, use a heavy-duty saucepan, then transfer the soup to your bowl of choice.