Miso Nikomi Udon

Ingredients

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 3 tablespoons miso paste 3 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 2 teaspoons sugar 2 teaspoons sugar
• 8 ounces (225g) udon noodles 8 ounces (225g) udon noodles
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 cup (100g) spinach leaves 1 cup (100g) spinach leaves
• 1/2 cup (50g) sliced green onions 1/2 cup (50g) sliced green onions
• 4 slices kamaboko (fish cake) 4 slices kamaboko (fish cake)
• Tempura (optional, for garnish) Tempura (optional, for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 2g, 0.4g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 10g
• Fiber: 4g
• Salt: 3g

Preparation

1. 1.
   In a large pot, bring the dashi stock to a simmer over medium heat.
2. 2.
   In a small bowl, whisk together the miso paste, soy sauce, mirin, sake, and sugar until well combined.
3. 3.
   Add the miso mixture to the simmering dashi stock and stir until fully dissolved.
4. 4.
   Cook the udon noodles according to the package instructions, then drain and set aside.
5. 5.
   Add the sliced mushrooms to the miso broth and simmer for 5 minutes.
6. 6.
   Stir in the spinach leaves and cook for an additional 2 minutes until wilted.
7. 7.
   Divide the cooked udon noodles among serving bowls.
8. 8.
   Ladle the miso broth with mushrooms and spinach over the noodles.
9. 9.
   Garnish each bowl with sliced green onions, kamaboko, and tempura if desired.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles just until they are al dente to maintain their chewy texture.
• Kamaboko (fish cake) — Slice the kamaboko into thin rounds for an attractive presentation.
• Dashi stock — If dashi stock is not available, you can substitute it with vegetable broth or chicken broth for a different flavor profile.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or shichimi togarashi (Japanese seven spice) to the miso broth.
• Customize your toppings by adding tempura shrimp, sliced boiled eggs, or nori seaweed for extra flavor and texture.
• To make the dish heartier, you can include thinly sliced pork or chicken in the miso broth.

Serving advice

Serve Miso Nikomi Udon hot in individual bowls, allowing each person to garnish their own bowl with additional toppings according to their preference. Pair it with a side of pickled vegetables or a simple cucumber salad to balance the flavors.

Presentation advice

To enhance the visual appeal, arrange the toppings neatly on top of the udon noodles and garnish with a sprinkle of sliced green onions. The vibrant colors of the vegetables and kamaboko will create an inviting presentation.