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Close up shot of miso udon soup.

Miso Nikomi Udon - Miso Udon Soup

When it’s cold outside, make miso nikomi udon! This warm and comforting miso udon soup is filled with chicken, mushrooms and fried tofu to fill you up. The dashi and miso infused broth is full of umami flavour and will warm you up from the inside out.
Course Dinner, Lunch
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 bowls
Calories 785kcal
Cost $10


  • 2 cups water
  • 2 tsp dashi powder
  • 2 boneless chicken thighs approx 300 g / 10 oz, chopped into bite-size pieces
  • 1 tbsp red miso paste
  • 1 tbsp white miso paste
  • 2 tbsp mirin
  • 240 g udon noodles fresh or frozen, sub ramen noodles
  • 4 fresh shiitake mushrooms sliced (sub enoki or white button mushrooms)
  • 1 carrot sliced in diagonals
  • 100 g fried tofu sliced into bite-sized pieces

Optional Toppings


  • Place the water and dashi powder into a medium saucepan and bring to a boil. Add the chicken thigh pieces and cook until white, around 3 minutes.
    2 cups water, 2 tsp dashi powder, 2 boneless chicken thighs
  • In a small bowl, mix together the red miso, white miso and mirin. Reduce heat to a simmer and add into the stock. Stir through.
    1 tbsp red miso paste, 1 tbsp white miso paste, 2 tbsp mirin
  • Add the udon noodles, shiitake mushrooms, carrot and fried tofu pieces. Make sure everything is covered by the stock. You can add a little extra water if needed. Cover and steam for a further 5 minutes, then remove the lid.
    240 g udon noodles, 4 fresh shiitake mushrooms, 1 carrot, 100 g fried tofu
  • Transfer cooked ingredients into serving bowls and cover with a ladle or two of stock. Garnish with optional toppings such as spring onion and shichimi chilli powder (if using).
    spring onion, shichimi togarashi
  • Optional: If you are based in a country where it is unsafe to eat raw eggs, please skip this step.
    Crack 1-2 eggs in the centre of the pot, and partially cook, uncovered, for a few minutes. Carefully transfer the yolk into a small dipping bowl. Dip the soup ingredients (noodles, chicken etc) into the egg yolk.


  • Dashi Stock Powder - This is our favourite shortcut to save time on making dashi stock from scratch. You can find it in two different styles - kombu dashi (vegan) or hondashi (made with smoked dried bonito). If you feel like taking things further you can always make your own dashi stock from scratch with fresh kombu and katsuobushi (bonito flakes).
  • Chicken - We use boneless, skinless chicken thighs so they stay nice and juicy while simmering in the red miso soup. Sub with thinly sliced hot pot style pork, or top with other Japanese favourites such as tempura or sliced kamaboko fish cake.
  • Miso - We use both red miso and white miso for a nice balance of umami and sweetness. If you only have one style, just use that. 
  • Mirin - This is a sweet rice wine for cooking. You can sometimes find it in regular supermarkets, otherwise head to your nearest Asian grocer or online. If you don’t have it, just leave it out and add in a 1 tsp of sugar instead. 
  • Udon Noodles - Fresh udon noodles if you can, otherwise frozen or shelf-stable udon noodles will also work well depending on what’s available in your area. Sub with soba noodles, ramen noodles or Chinese style egg noodles in a pinch.
  • Shiitake Mushrooms - You can use dried shiitake mushrooms if you can’t source fresh ones. To reconstitute, soak them in cold water overnight. Otherwise, sub with enoki mushrooms, chopped oyster mushrooms or white button mushrooms.
  • Carrot - Thinly sliced so they cook through quickly and evenly.
  • Fried Tofu - We use store-bought fried tofu. Sub with firm tofu if you need. You can then fry it or add it fresh into the stock. 
  • Garnish - Spring onion, shichimi togarashi, aonori seaweed flakesand/or katsuobushi.
  • Don’t Overcook - If you do, you’ll lose the bright colours of your ingredients and may cause the udon noodles to become soft and break apart in the soup.
  • Presentation - For the best presentation, cook and serve the miso udon soup in individual donabe (clay pots). If you don't have one, just cook in a regular pot on the stove and ladle out into serving bowls.
  • Miso Paste - While we used both white and red miso in this recipe, feel free to only use one or the other if you prefer.


Calories: 785kcal | Carbohydrates: 98g | Protein: 44g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 2344mg | Potassium: 454mg | Fiber: 9g | Sugar: 18g | Vitamin A: 5198IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg