Miso nikomi udon from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • Eat Your Books

    Can substitute scallions for Tokyo negi onions.

  • metacritic on October 20, 2022

    Have made several times since. It could use a bump in salt with either soy sauce or, for body and flavor, possibly another 1/4 cup of red miso. Still fabulous but would benefit from a slight top off.

  • metacritic on September 18, 2021

    Dish was positively delicious and children and spouse liked the dish even more than I did. Will absolutely go into a rotation. Probably best for wintry meals on a cold, snowy night. But did the trick even on this rainy early-fall evening. I had a brown rice miso - hatcho like - and shiro miso so mixed the two to approximate a red, aka miso, which seemed to work just fine. I suspect you could use pretty much whatever you have on hand with total success.

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