Miso Nikomi Udon

This one-pot Japanese udon noodle recipe is perfect when it’s cold outside. Nikomi means “simmering” in Japanese, so dry noodles are simmered in the soup and thicken the soup, which makes this dish extra hearty and comforting. Serve your noodles in the pot to the table along with individual serving bowls to share, which is an authentic way Japanese people enjoy this recipe and also a great way to entertain.

Miso Nikomi Udon

Course

Main Course
Prep time

10 Mins
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

Use a slightly damp cloth to gently wipe the surface of shiitake mushrooms and kombu.
2

To make the broth: in a large bowl, combine water, shiitake mushrooms, and kombu. Refrigerate and let soak overnight.
3

Whisk together miso, soy sauce, and 3 tbsp of the broth in a small bowl.
4

Remove the soaked shiitake mushrooms from the broth, gently squeeze out the excess liquid, and slice.
5

Strain the remaining broth with a fine-mesh strainer into a large pot and add kombu back into the broth. Add leek, carrot, shiitake, and shimeji mushrooms.
6

Bring to a boil over medium-high heat. Discard kombu to prevent the soup from becoming slimy.
7

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

Stir in miso mixture. Add salt to taste. Place bok choy on top and cover to cook for 2 mins until noodles are tender.
9

Serve the pot as is with serving bowls to share on the table, which is an authentic way to serve in Japan, or divide into serving bowls.
10

Top with black sesame seeds and enjoy.