Miso Nikomi Udon (Udon simmered in red miso broth)
A piping-hot bowl of udon is hard to beat.

About Miso Nikomi Udon (Udon simmered in red miso broth)

Miso Nikomi Udon is a Nagoya-area staple: fresh udon noodles are simmered in an earthenware pot in a broth made with Hatcho miso and bonito flakes. Its rich red miso broth and firm, chewy noodles are defining features; that pronounced bite is the dish’s characteristic texture. Toppings vary by household and restaurant, but commonly include fried tofu, chicken, fish cake, and green onions. A common way to serve it is to crack an egg into the pot just before bringing it to a final boil. Cooking it in an earthenware pot is another distinctive feature.

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