Udon Noodles with Miso Soup (Miso Nikomi Udon)


Serves: 1

  • 100g udon noodles
  • 50g chicken thigh
  • 1 leek
  • 1 shiitake mushroom
  • 1 egg
  • 25g red miso paste
  • 250ml dashi
  • 1 tbsp sake


  1. Boil the dashi in an individual clay pot then add the boiled noodles and cook for 5-6 minutes.
  2. Cut the chicken into bite size pieces. Cut the leek diagonally, 1cm thick. Stem the shiitake.
  3. Dissolve the miso paste into the soup and add the sake, chicken, shiitake and the leek. Cover with a lid, bring to the boil and break the egg over the ingredients. Cover with the lid until the egg is half cooked and it’s then ready to serve.