Welcome to Day 27 of our Miso Soup Challenge! Today, we’re diving into a rich, bold Nagoya specialty using Mame Miso, also known as Hatcho Miso. Unlike regular rice miso, Mame Miso develops a deeper umami flavor the longer you simmer it, creating a mellow, savory finish. This dish, Miso Nikomi Udon, is a hearty and comforting meal that showcases the unique flavors of Nagoya cuisine. Let's explore the fascinating world of miso together!
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Combine the dashi stock, Mame Miso, mirin, and sugar in a pot and bring to a boil.
Add the chicken to the boiling broth and let it simmer.
Add the carrots, fried tofu, and mushrooms to the pot and continue to simmer until the vegetables are tender.
Add the udon noodles to the pot and let them simmer until they soak up the broth.
Add the Japanese leek and fish cake to the pot.
Crack an egg on top and lower the heat. Let it simmer gently until the egg is cooked to your liking.
Turn off the heat and serve the Miso Nikomi Udon hot.
For a richer flavor, let the Mame Miso simmer longer to deepen the umami.
Customize the toppings with your favorite vegetables or proteins.
If you prefer a runny egg, simmer for a shorter time after adding the egg.
Can I use a different type of miso if I can't find Mame Miso?
While Mame Miso is ideal for this recipe, you can substitute it with red miso for a similar bold flavor. However, the taste will not be identical.
Can I make this dish vegetarian?
Yes, you can omit the chicken and fish cake and use vegetable dashi stock instead of regular dashi.
What is Abura-age, and where can I find it?
Abura-age is fried tofu skin, commonly used in Japanese cooking. You can find it in the refrigerated section of Asian grocery stores.
Can I use dried udon noodles instead of fresh ones?
Yes, dried udon noodles can be used. Just cook them according to the package instructions before adding them to the soup.
How do I store leftovers?
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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