Miso Nikomi Udon

Nikomi means “simmering” in Japanese - dry noodles are simmered in the soup, thickening it and making it extra hearty and comforting. Serve this one-pot dish to the table with individual serving bowls, which is not only an authentic way Japanese people enjoy this recipe, but also a great way to entertain.

Miso Nikomi Udon

Course

Main
Prep time

10 Mins + overnight soaking
cook time

15 Mins
servings

2
Author

@yokos.kitchen

Ingredients

4 dried shiitake mushrooms
3” x 3” piece kombu
5 cups water
5 tbsp miso
1 tbsp soy sauce
1 leek, white part, diagonally sliced
1 carrot, sliced into ¼” thickness, cut into a flower shape (optional)
1 cup shimeji mushrooms, ends trimmed
2 tbsp mirin
2 aburaage fried tofu, halved diagonally
1 pkg Lotus Foods Organic Brown Udon Rice Noodles
sea salt, to taste
2 baby bok choy, halved lengthwise
½ tsp black sesame seeds

product used in the recipe

Organic Brown Udon Rice Noodles

1

Gently wipe shiitake mushrooms and kombu with a slightly damp cloth then add to a large bowl with water. Refrigerate overnight to create a broth.
2

The following day, whisk miso, soy sauce, and 3 tbsp broth in a small bowl.
3

Remove soaked mushrooms from broth, gently squeeze out excess liquid, and slice.
4

Strain remaining broth with a fine-mesh strainer into a large pot and add kombu back into broth. Add leek, carrot, shiitake, and shimeji mushrooms.
5

Bring to a boil over medium-high heat. Discard kombu to prevent soup becoming slimy.
6

Add mirin, aburaage, and noodles. Cook for 8 mins, stirring occasionally to prevent sticking. Reduce heat to low if necessary to maintain a gentle simmer.
7

Stir in miso mixture. Add salt to taste. Place bok choy on top and cover to cook for 2 mins until noodles are tender.
8

Bring the pot of soup to the table with serving bowls. Top with sesame seeds.