Miso Nikomi Udon
Cozy Miso Nikomi Udon in
Japanese Hot Pot Style
As the weather cools down, nothing beats a steaming bowl of Miso Nikomi Udon, a comforting Japanese hot pot dish that’s perfect for cozy nights at home. This miso udon recipe is my go-to way to kick off hot pot season, bringing together chewy udon noodles, seasonal vegetables, and a deeply savory miso broth that warms you from the inside out.
Traditionally cooked and served hot pot-style, Miso Nikomi Udon is both comforting and fun to eat, making it ideal for family dinners or simple weeknight meals. Despite its rich flavor, this Japanese miso udon hot pot comes together in just 20 minutes, making it a nourishing yet effortless option when you want something satisfying without spending hours in the kitchen.
One of the best things about hot pot recipes like this is how little hands-on cooking they require. With just a quick prep, the pot does all the work—simply chop your ingredients, let everything gently simmer, and enjoy a bowl of hearty udon noodles soaked in fragrant miso broth. It’s the perfect easy winter dinner that feels both comforting and special, even on the busiest nights.
RECIPE
Servings: 4-5
Time: 20 minutes
Ingredients:
1/4 pc daikon radish
1 pc carrot
6 pc shiitake mushrooms
1 pack shimeji mushrooms
4-5 pcs Scallions
8 oz chicken thigh
3 pcs aburaage (fried tofu pouch)
1 Kamaboko (fish cake)
4 pieces Udon noodles (pre-cooked or fresh)
4-5 pcs Eggs
For the Soup
6 cups Water
1 1/2 tbsp Dashi
5 tbsp Red miso
2 tbsp Mirin (Japanese sweet rice wine)
2 tsp Sugar
My Kitchen Tools:
Instructions:
Prepare the Ingredients
Slice the Daikon, carrot, shiitake mushrooms, scallions, chicken, kamaboko, and aburaage.
Break the shimeji mushrooms into smaller clusters.
Create the Dashi Soup Base
In a large pot, add water and dashi.Add the sliced carrot to the pot and bring it to a boil.
Add Chicken and Mushrooms
Add the chicken pieces, shiitake mushrooms, shimeji mushrooms, and aburaage to the pot.
Bring it back to a gentle boil, allowing the chicken and vegetables to cook through.
Cook the Udon and Scallions
Add the udon noodles, kamaboko slices, and scallions to the pot.
Mix in the Miso
In a small bowl, whisk together 5 tbsp red miso, 2 tbsp mirin, and 2 tsp sugar until well combined.
Pour this mixture into the pot, stirring gently to dissolve the miso in the broth.
Drop Eggs and Finish Cooking
Carefully crack the eggs directly into the pot.
Place the lid on and cook for a few more minutes until the eggs are poached to your desired level.
What is Nikomi Udon?
Miso Nikomi Udon is a beloved regional dish from Nagoya in Japan's Aichi Prefecture. Known for its rich and hearty flavors, Miso Nikomi Udon consists of thick udon noodles simmered in a miso-based broth. The dish typically includes ingredients like chicken, mushrooms, and scallions, along with a soft-boiled egg. What makes it distinct is the use of red miso (also called hatcho miso), a darker, saltier miso specific to the region, which adds depth and umami.
The history of Miso Nikomi Udon is tied to the culinary traditions of Nagoya, where miso has long been a prominent ingredient. Hatcho miso, a specialty of the region, is made with fermented soybeans and has a more intense flavor than the sweeter, lighter miso varieties found in other parts of Japan. Originally, miso was used as a preservative for foods, especially in the hot and humid climates of central Japan. Over time, it evolved as a base for regional dishes, including miso nikomi udon, which was said to warm people up during cold winters.
Cooking Tips for Miso Nikomi Udon
Don’t boil the miso
Once you add the miso mixture, keep the heat at a gentle simmer.
Boiling miso can make the broth taste bitter and dull the umami flavor.
Low heat = deeper, smoother taste.
Control egg doneness easily
For soft, jammy eggs, turn off the heat and cover the pot for 1–2 minutes.
For firmer eggs, simmer gently for 3–4 minutes with the lid on.
Use chicken thigh for best flavor
Chicken thigh stays juicy and adds richness to the broth, making the soup more flavorful than chicken breast.
Slice vegetables evenly
Thin, even slices of daikon and carrot ensure everything cooks at the same time and keeps the texture balanced.
Hot pot serving tip
Serve directly from the pot at the table to keep it warm and cozy—perfect for family-style dining and a true Japanese hot pot experience.
