Javanese-style Miso Nikomi Udon

Ingredients

In this Javanese adaptation of Miso Nikomi Udon, we incorporate Javanese spices and flavors to give the dish a unique twist. The addition of Javanese spices adds warmth and depth to the broth, creating a fusion of Japanese and Javanese culinary traditions. We alse have the original recipe for Miso nikomi udon, so you can check it out.

• 250 grams (8.8 oz) udon noodles 250 grams (8.8 oz) udon noodles
• 4 cups (950 ml) vegetable broth 4 cups (950 ml) vegetable broth
• 3 tablespoons miso paste 3 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon palm sugar 1 teaspoon palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green onions, sliced 2 green onions, sliced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden brown.
3. 3.
   Add the ground coriander, turmeric, cumin, and ginger to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the vegetable broth and bring to a simmer. Allow the broth to simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   In a small bowl, whisk together the miso paste, soy sauce, and palm sugar until well combined. Add the miso mixture to the pot and stir until the miso is fully dissolved.
6. 6.
   Add the cooked udon noodles to the pot and simmer for an additional 5 minutes, allowing the noodles to absorb the flavors of the broth.
7. 7.
   Serve the Javanese-style Miso Nikomi Udon hot, garnished with sliced green onions and red chili flakes.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the broth.
• Miso paste — Whisk the miso paste with a small amount of warm water before adding it to the broth to ensure it dissolves evenly and smoothly.

Tips & Tricks

• For a spicier kick, add more red chili flakes or a dash of Javanese sambal sauce.
• Customize your toppings by adding sliced tofu, blanched vegetables, or a soft-boiled egg.
• If you prefer a thicker broth, mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of cooking.

Serving advice

Serve the Javanese-style Miso Nikomi Udon in individual bowls, allowing each person to garnish their own bowl with sliced green onions and red chili flakes. Accompany the dish with a side of pickled vegetables or a fresh cucumber salad.

Presentation advice

To enhance the presentation, arrange the udon noodles neatly in the center of the bowl and ladle the flavorful broth over them. Garnish with a sprinkle of sliced green onions and a few red chili flakes for a pop of color.