Japanese
Misonikomi Udon
“Hearty udon noodles simmered in a robust hatcho miso broth with chicken, shiitake, and aburaage.”
Easy30 min
Where it comes from
Misonikomi Udon from Nagoya combines the rich, umami flavors of hatcho miso with the comforting warmth of udon, a staple of the Chubu region's winter cuisine.
Follow the thread
On the Palate
What goes into it
Vegetables
Sauces & Condiments
How it's made
- 1
Boil udon noodles until just tender, then drain.
- 2
In a pot, create a broth with hatcho miso and water, stirring until dissolved.
- 3
Add sliced chicken, shiitake mushrooms, and aburaage to the broth.
- 4
Simmer until the chicken is cooked through and the flavors meld.
- 5
Serve hot, garnished with a cracked egg and sliced green onions.
