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Miso Nikomi Udon

Miso Nikomi Udon

Join Chef Hiroki Abe of En Japanese Brasserie in a workshop to cook with miso and learn how to make a simple and incredible dish called miso nikomi udon. This article provides the recipe and details the ingredients used in the dish.

This past Sunday, I joined Chef Hiroki Abe of En Japanese Brasserie to cook with miso, part of a series of workshops at the restaurant. Great workshop! We videotaped the session, so soon I'll have material for you to view on You Tube. But Abe-san's miso dishes were so fantastic, I thought, why wait for the video? Let's talk about them -- now. First up, this simple, incredible dish, called miso nikomi udon.

Miso Nikomi Udon


  • 3 ounces awase miso (a pre-packaged mixed red and white savory miso, or any savory miso)
  • 4 cups dashi
  • 10.14 teaspoons mirin
  • 2 teaspoons Japanese soy sauce
  • 2 blocks of udon
  • 4 ounces napa cabbage, roughly chopped
  • 2 ounces onions, sliced
  • 2 ounces carrots, julienned
  • 1/2 bunch scallions (or negi), sliced


  1. In a saucepan, combine dashi, mirin, and soy sauce. Bring to a boil over medium heat.
  2. Add sliced napa cabbage, onions, carrots, scallions (or negi), and udon noodles to the saucepan.
  3. Dissolve miso into the liquid, then gently simmer for 15 minutes.
  4. The noodles and vegetables should have time to absorb the miso and other flavors, creating a rich and savory broth.
  5. Serve hot and enjoy a comforting bowl of Nikomi Udon.

Remember to rinse fresh-frozen Sanuki udon under hot running water before cooking to ensure the best texture.