Authentic Aichi Miso Nikomi Udon

Experience Aichi Prefecture's signature local comfort dish — thick udon noodles simmered in a rich, savory red miso broth with tender chicken, fried tofu, and a soft egg.

Ingredients

• 2 servings udon noodles
• 200 g chicken thigh
• 1 piece aburaage fried tofu
• 50 g kamaboko fish cake
• 2 stalks green onions
• 2 eggs
• 600 ml dashi broth
• 4 tbsp red miso
• 1 tsp white sugar

Instructions

1. 1Slice the kamaboko fish cake

   

   Place the kamaboko fish cake on a wooden cutting board and slice it evenly into bite-sized pieces using a kitchen knife.

   Tip: Cut to a uniform thickness so they cook evenly in the pot.
2. 2Cut the Fried Tofu

   

   Place the piece of fried tofu (aburaage) on a wooden cutting board and use a kitchen knife to cut it into appropriate pieces.

   Tip: Cut the fried tofu evenly so that it absorbs the dashi broth and seasonings uniformly.
3. 3Pour dashi broth into the pot

   

   Pour the prepared dashi broth into a traditional cooking pot or earthenware pot, ready to be heated.

   Tip: Using quality dashi forms the savory foundation of the soup base.
4. 4Add chicken to the boiling broth

   

   Once the dashi broth is brought to a boil on the heat, use wooden chopsticks to carefully add the raw chicken pieces into the pot.

   Tip: Add the chicken gently to avoid splashing the boiling broth.
5. 5Skim the scum from the broth

   

   As the chicken boils in the broth, use a black ladle to skim away any foam and impurities that rise to the surface to keep the soup clean.

   Tip: Skimming regularly ensures a clean and clear flavored soup.
6. 6Dissolve the Red Miso

   

   Pour dashi broth into a pot, add the chicken, remove scum after boiling, add white sugar, and then gradually dissolve the red miso into the broth using a ladle and chopsticks.

   Tip: Dissolve the miso thoroughly into the broth using chopsticks inside the ladle to prevent any lumps from forming.
7. 7Add Udon Noodles

   

   Place the udon noodles directly into the seasoned simmering broth and let them cook for about 5 minutes.

   Tip: Simmer the udon noodles gently in the rich red miso broth so they absorb the savory flavors completely.
8. 8Arrange Toppings

   

   Place the remaining ingredients including sliced kamaboko, fried tofu, and green onions on top of the simmering udon noodles.

   Tip: Layer the toppings neatly across the surface so they heat through evenly as the pot comes to a final boil.
9. 9Add an Egg

   

   Crack a raw egg and pour it directly into the center of the pot over the simmering udon noodles and toppings, then cover with a lid and bring to a boil.

   Tip: Add the egg right before bringing it to a simmer so the white sets while keeping the yolk pleasantly soft.

Storage & Reheating

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Frequently Asked Questions