Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 760kcal 38%
Fat 25g 38%
Saturated Fat 7g 35%
Carbohydrates 90g 30%
Fiber 6g 24%
Sugar 15g 30%
Protein 40g 80%
Cholesterol 200mg 66%
Sodium 2,200mg 91%

Percent Daily Values are based on a 2,000 calorie diet.

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Miso Nikomi Udon

Name: Miso Nikomi Udon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); ½ package shimeji mushrooms (1.8 oz, 50 g); 4 shiitake mushrooms (2.29 oz, 65 g); ⅓ kamaboko (fish cake); 1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use 2 green onions); 1 piece aburaage (deep-fried tofu pouch) (or 2 small aburaage pieces); 1 chicken thigh (7 oz, 200 g); 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles); 2 large eggs (50 g each w/o shell); shichimi togarashi (Japanese seven spice) (for sprinkling); 3 Tbsp mirin; 4 Tbsp miso (divided; I used Hikari Miso® Organic Red Miso)

Prep 15m

Cook 25m

Total 40m

This hearty Miso Nikomi Udon features thick udon noodles in a savory miso and dashi broth, with shiitake and shimeji mushrooms, kamaboko fish cake, chicken, aburaage tofu pouch, and eggs. Seasoned with mirin and topped with shichimi togarashi for a touch of spice, this is a comforting Japanese winter dish.

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Miso Nikomi Udon

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