Miso Nikomi Udon

Miso Nikomi Udon Recipe: A Delicious Japanese Dish with Chicken and Shiitake Mushrooms

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Miso Nikomi Udon is a traditional Japanese noodle soup dish that is hearty, flavorful, and perfect for a comforting meal. This dish features udon noodles simmered in a savory miso broth with chicken, shiitake mushrooms, tofu, burdock root, fish paste, and hard-boiled eggs. It is a popular dish in Japan, especially during the colder months.

History

Miso Nikomi Udon has its origins in the Kansai region of Japan, specifically in the city of Nagoya. It is believed to have been created in the early 20th century as a way to make use of leftover ingredients and create a filling and satisfying meal. Over time, the dish has become a beloved comfort food in Japan and is enjoyed by people of all ages.

Ingredients

280 g of uncooked fresh udon noodles
120 g of chicken
4 small dried shiitake mushrooms
1 package (65 g) of aburage (2 thinly sliced and fried tofu slices)
1 small burdock root (gobo root)
4 slices of kamaboko (commercially available fish paste product)
4 hard-boiled eggs
2 green onions
160 g of red miso
1400 ml of dashi (Japanese soup stock)
200 ml of milk
Ground Japanese brown pepper (sansho)

How to prepare

Cut the chicken into small pieces and lightly salt.
Soak the shiitake in water until the tops (but not the stems) are soft.
Remove the stems and briefly cook them in a small amount of water flavored with soy sauce and sugar to mildly flavor them. I would use about 0.25 cup of water with 2 to 3 tsp each of soy sauce and sugar.
Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups of boiling water over each side, being careful not to burn yourself. This is to remove some of the oil.
Rinse the aburage in warm water, squeeze it dry, and cut it into rectangles measuring 3 by 0.5 cm.
Wash and scrape the gobo with the edge of a knife. The most flavor is just below the surface of the skin, so don't scrape too deeply. The scraped areas will darken almost immediately, but this can't be completely avoided. Cut the gobo into slivers, as if you are sharpening a pencil, and place them in a bowl of water.
Cut the green onion into thin slices.
Peel the hard-boiled eggs and slice them horizontally.
Stir the miso and dashi together and strain the mixture.
Place the miso mixture into a large pan, add the milk, and bring it to a boil.
Immediately lower the heat to simmer.
Boil the udon in a separate pan with plenty of boiling water.
Stop cooking when the udon is still a little firm, then drain and rinse it under cold running water to remove starch.
Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in that order.
When the udon and chicken are cooked through, add the kamaboko and green onion. Increase the heat so that the soup will just boil up once more.
Remove from heat, divide into individual bowls, garnish with slices of hard-boiled egg, and sprinkle on sansho.

Variations

Vegetarian: Omit the chicken and fish paste and add tofu or tempeh for a vegetarian version of this dish.
Spicy: Add a spoonful of chili paste or hot sauce for a spicy kick.
Seafood: Add shrimp, scallops, or crab meat for a seafood twist on this dish.

Cooking Tips & Tricks

Be sure to simmer the miso broth gently to prevent the miso from burning and to allow the flavors to meld together.

- Use fresh udon noodles for the best texture and flavor, but you can also use dried udon noodles if fresh ones are not available.

- Feel free to customize the ingredients to suit your preferences, such as adding vegetables like spinach or cabbage.

- Garnish the dish with sliced green onions, sesame seeds, or nori for added flavor and visual appeal.

Serving Suggestions

Serve Miso Nikomi Udon hot in individual bowls, garnished with sliced green onions and a sprinkle of ground Japanese brown pepper. Enjoy it with a side of pickled vegetables or a simple salad for a complete meal.

Cooking Techniques

Simmering: Simmer the miso broth gently to allow the flavors to develop and the ingredients to cook through.

- Boiling: Boil the udon noodles separately until they are just tender, then rinse them under cold water to stop the cooking process.

Ingredient Substitutions

Use vegetable broth or water instead of chicken stock for a vegetarian version of this dish.

- Substitute tofu or seitan for the chicken for a plant-based protein option.

Make Ahead Tips

You can prepare the miso broth and chop the ingredients ahead of time to save time when cooking the dish.

- Cook the udon noodles just before serving to ensure they are fresh and tender.

Presentation Ideas

Serve Miso Nikomi Udon in traditional Japanese bowls with chopsticks for an authentic dining experience. - Garnish the dish with a sprinkle of sesame seeds or nori for added flavor and visual appeal.

Pairing Recommendations

Pair Miso Nikomi Udon with a side of steamed rice or a simple cucumber salad for a well-rounded meal.

- Enjoy this dish with a cup of green tea or sake for a traditional Japanese dining experience.

Storage and Reheating Instructions

Store any leftover Miso Nikomi Udon in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in a saucepan over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 7g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 6% DV

- Calcium: 4% DV

- Iron: 10% DV

Alergens

Contains soy, wheat, and eggs

Summary

Miso Nikomi Udon is a balanced meal that provides a good source of carbohydrates, proteins, and essential vitamins and minerals. It is a filling and satisfying dish that is perfect for a comforting meal.

Summary

Miso Nikomi Udon is a delicious and comforting Japanese noodle soup dish that is perfect for a cozy meal. With its savory miso broth, tender udon noodles, and a variety of flavorful ingredients, this dish is sure to warm you up from the inside out. Enjoy it with your favorite toppings and sides for a satisfying dining experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Miso Nikomi Udon. It was a chilly autumn day, and I was visiting my dear friend, Mrs. Tanaka, in her cozy little kitchen. Mrs. Tanaka was a master in the art of Japanese cooking, and I always marveled at her skill and creativity in the kitchen.

As we sat at her table sipping tea, she suddenly pulled out a worn and stained recipe card from her recipe box. Her eyes sparkled with excitement as she handed it to me, saying, "I think you will love this dish. It's a traditional Japanese recipe for Miso Nikomi Udon, and it's one of my favorites."

I eagerly scanned the ingredients and instructions, feeling a rush of inspiration and determination. The recipe called for simple ingredients like udon noodles, miso paste, tofu, and vegetables, but the combination of flavors and the process of simmering everything together seemed like pure magic.

Mrs. Tanaka explained that she had learned this recipe from her own grandmother, who had passed it down through the generations. She shared stories of her childhood spent in the kitchen with her grandmother, watching and learning as she prepared traditional Japanese dishes with love and care.

I could sense the passion and nostalgia in Mrs. Tanaka's voice as she spoke, and I knew that I had to learn how to make this dish myself. I asked her if she would be willing to teach me, and she smiled warmly and nodded.

And so, that day became the beginning of a new culinary journey for me. Mrs. Tanaka patiently guided me through the process of making Miso Nikomi Udon, showing me how to properly cook the noodles, prepare the miso broth, and combine all the ingredients in a simmering pot.

I watched in awe as she worked her magic in the kitchen, effortlessly blending flavors and textures to create a dish that was both comforting and satisfying. The aroma of the simmering broth filled the kitchen, and I knew that I was about to embark on a culinary adventure that would stay with me for years to come.

As we sat down to enjoy our steaming bowls of Miso Nikomi Udon, I took my first bite and was instantly transported to a world of warmth and comfort. The rich umami flavor of the miso broth, the chewy texture of the udon noodles, and the tender pieces of tofu and vegetables all combined to create a symphony of flavors that danced on my taste buds.

Mrs. Tanaka watched me with a knowing smile, sensing the joy and satisfaction that I felt in that moment. She took a sip of her tea and said, "Cooking is not just about following a recipe. It's about connecting with the ingredients, honoring tradition, and sharing love and nourishment with those you care about."

Those words resonated with me deeply, and I knew that I had found not just a new recipe, but a new way of approaching cooking and life itself. I made a promise to myself that day to always cook with love and intention, just like Mrs. Tanaka and her grandmother had done before me.

And so, every time I make Miso Nikomi Udon now, I do it with a sense of gratitude and reverence for the tradition and wisdom that has been passed down to me. I share this dish with my family and friends, hoping to bring them the same joy and comfort that I experienced that day in Mrs. Tanaka's kitchen.

As I stir the simmering pot of broth and noodles, I can still hear Mrs. Tanaka's voice guiding me through the recipe, and I feel her presence in the kitchen with me. Cooking this dish has become a way for me to honor her memory and the beautiful connection that we shared over a simple bowl of Miso Nikomi Udon.