Niku Miso Udon — Savory Miso Pork Udon Bowl

Sometimes, a bowl of noodles, well-seasoned meat, and fresh vegetables is all you need for a deeply satisfying meal. This Niku Miso Udon is exactly that.
"Niku Miso" means miso-flavored ground meat, and in this recipe, it's made with pork and a simple blend of miso, soy sauce, and sugar. It’s quick to cook, packed with umami, and easy to assemble.

Top it with refreshing cucumber, juicy tomatoes, and fresh cilantro for a bright contrast to the rich, savory pork. Perfect for lunch or a weeknight dinner.

RECIPE

Servings: 2

Time: 20 min

Ingredients:

1 serving udon noodles (frozen or dried noodle)
1/2 lb ground pork
1 tsp grated ginger
1 tsp grated garlic
2 tbsp miso (red or mixed miso works well)
2 tbsp soy sauce
2 tbsp sugar
Toppings

1/2 small cucumber, thinly sliced or julienned
1/2 tomato, cut into wedges or bite-size chunks
Fresh cilantro, roughly chopped

My Kitchen Tools:

Yukihira Cooking Pot

Instructions:

Prep the Vegetables
Cut the cucumber and tomato into bite-sized pieces. Set aside with the cilantro.
Make the Niku Miso
Heat a drizzle of oil in a frying pan over medium heat.
Add the ground pork, grated ginger, and garlic. Stir-fry until the pork is cooked through.
Add miso, soy sauce, and sugar. Mix well and let it simmer for another 2–3 minutes until the sauce is thick and coats the meat.
Cook the Udon
Cook the udon noodles according to package instructions.
Drain, and rinse the noodles to remove the extra starch.
Assemble the Bowl
In a serving bowl, place the noodles, then spoon the warm Niku Miso on top.
Add the cucumber, tomato, and cilantro.
Mix & Enjoy
Mix everything together right before eating so the flavors can combine. Serve warm.

ingredients shopping

This Niku Miso Udon is also known as Jajamen (じゃじゃ麺) in Morioka, a city in Iwate Prefecture, Japan. While the name might sound similar to Chinese Zhajiangmian or Korean Jajangmyeon, Morioka’s Jajamen is quite different.

Japanese Jajamen features thick udon-style noodles topped with a mild, miso-flavored ground pork sauce (niku miso), along with fresh toppings like cucumber, tomato, and green onion. It's typically mixed together before eating.
Chinese Zhajiangmian uses wheat noodles with a richer, saltier sauce made from fermented soybean paste.
Korean Jajangmyeon is saucier, made with black bean paste (chunjang), and includes pork and vegetables in a thick, sweet-savory gravy.

Morioka Jajamen has a more delicate, umami-forward flavor and even includes a fun tradition: after finishing the noodles, a raw egg is cracked into the bowl and hot soup is added to make a comforting second course called chi tan tan.