Authentic Japanese Miso Nikomi Udon: A Step-by-Step Guide

Updated at: 31/05/2025

Dive into the comforting warmth of authentic Japanese Miso Nikomi Udon, a hearty noodle soup brimming with savory umami. This isn't your average noodle dish; it's a culinary journey to the heart of Japanese home cooking, featuring a rich, slow-simmered miso broth infused with the depth of dashi and a symphony of carefully chosen ingredients. Imagine thick, chewy udon noodles swimming in a deeply flavorful broth, complemented by tender vegetables, succulent protein, and a hint of aromatic ginger. It's the perfect dish for a chilly evening or a soul-soothing meal anytime.

Miso Nikomi Udon is deceptively simple, yet achieving that perfect balance of flavors requires attention to detail. From selecting the right miso paste to mastering the art of the slow simmer, this recipe guides you through each step. Ready to embark on this flavorful adventure? Let's get started with our step-by-step guide to crafting your own bowl of perfect Miso Nikomi Udon.

Tools Needed

Ingredients

  • Water: 1.5L
  • Clear Spring Wide Udon Noodles: 1 pack
  • Ginger
  • Carrots: 1/2
  • Onion: 1/2
  • Leak: 1/2
  • Clear Spring Toasted Sesame Oil: 2 tbsp
  • Clear Spring Shiitake Mushrooms: 2 pieces
  • Clear Spring Kombu Seaweed: 2 small pieces
  • Watercress or Mizuna/Spring Onions
  • Clear Spring Barley Miso Paste: 2 tbsp
  • Optional: Red Onion

Step-by-Step Instructions

Step 1. Prepare the Udon and Vegetables

  • Heat 1.5L of water in a pan until boiling. Add 1 pack of Clear Spring Wide Udon noodles and cook according to package directions.
  • Peel and slice the ginger into small pieces. Cut the carrots into smaller semicircular pieces. Halve the onion and cut into slices. Halve the leak and cut diagonally. Optionally, use a red onion instead.
Heat 1.5L of water in a pan until boiling. Add 1 pack of Clear Spring Wide Udon noodles and cook according to package directions.Prepare the vegetables: Peel and slice the ginger into small pieces. Cut the carrots into smaller semicircular pieces. Halve the onion and cut into slices. Halve the leak and cut diagonally. Optionally, use a red onion instead.
Prepare the Udon and Vegetables

Step 2. Sauté Vegetables and Create the Broth

  • Heat a pan with a strong flame, add 2 tablespoons of Clear Spring Toasted Sesame Oil. Add ginger, then onion, stir well. Add carrots and leak, stir for 1 minute.
  • Add 1L of water, 2 pieces of Clear Spring Shiitake mushrooms, and 2 small pieces of Clear Spring Kombu seaweed. Cover and cook until vegetables are tender.
Heat a pan with a strong flame, add 2 tablespoons of Clear Spring Toasted Sesame Oil. Add ginger, then onion, stir well. Add carrots and leak, stir for 1 minute.Add 1L of water, 2 pieces of Clear Spring Shiitake mushrooms, and 2 small pieces of Clear Spring Kombu seaweed. Cover and cook until vegetables are tender.
Sauté Vegetables and Create the Broth

Step 3. Incorporate Miso and Udon

  • Drain the cooked udon noodles. Add 2 tbsp of Clear Spring Barley Miso paste to the vegetable mixture and stir until dissolved.
  • Add the drained udon noodles to the pan, stir and cook for 1-2 minutes until heated through.
Drain the cooked udon noodles. Add 2 tbsp of Clear Spring Barley Miso paste to the vegetable mixture and stir until dissolved.Add the drained udon noodles to the pan, stir and cook for 1-2 minutes until heated through.
Incorporate Miso and Udon

Step 4. Serve and Garnish

  • Serve hot, garnished with watercress, mizuna, or spring onions.
Serve hot, garnished with watercress, mizuna, or spring onions.
Serve and Garnish

Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner

Tips

  • You can cut the vegetables into different sizes or shapes if preferred.
  • You can use brown rice udon noodles or other Clear Spring noodles for this recipe.
  • Try other Clear Spring miso pastes for variation.

Nutrition

  • N/A

FAQs

1. What kind of miso paste is best for Miso Nikomi Udon?

A blend of white and red miso paste is ideal. White miso offers sweetness, while red miso provides depth and richness. Adjust the ratio to your preference.

2. Can I use pre-made dashi?

Absolutely! Pre-made dashi stock is a convenient shortcut. However, for the most authentic flavor, making your own from kombu and bonito flakes is recommended.


With its rich broth and comforting warmth, your homemade Miso Nikomi Udon is now ready to enjoy. Savor the delicate balance of flavors and the satisfying texture of the noodles – a true taste of Japan in every spoonful. Now go forth and impress your friends and family with this authentic and delicious dish!