Miso Udon


Among the many many types of broth, there is for a noodle soup, my favorite has always been miso-based. It’s not too salty, not too strong, light, and just a little hint of sweetness. Here is an easy and simple recipe. You can use any miso paste of your choice.


Miso Udon

Cook time: 30-45 minutes
Servings: 2



  • 2              Package of Udon noodle
  • 2 Tbs      Miso paste
  • 1 Tbs       Sake
  • 300ml    Water
  • 1 Tbs       Dashi
  • 1 1/2        Mentsuyu
  • Komatsuna (Japanese spinach)
  • Pork        Cut into thin slices



  1.  Set stove on Medium head. In a pan, lightly fry the miso paste for a couple of seconds, until it becomes slightly burnt or fragranced.
  2.  Add in the water, dashi, sake, and mentsuyu. Stir until the miso paste is all dissolved or broken apart. Then set it aside.
  3.  In a separate pan. Boil the komatsuna, then drain and cut them into your preferred length. Set it aside.
  4.  Repeat the same process with the pork. Cook, drain, and set aside.
  5.  For the udon noodle, cook according to the package. Transfer the noodle into a bowl.
  6.  Pour in some of the broth made earlier. Add some komatsuna on top, and some pork slices. DONE!


** You can also add other veggies that you like. If you’re feeling adventurous, try experimenting with different types of meat, as well.




I lived in the east coast part of America all my life and now living in Japan. There are many interesting things to do on a daily and I want to share what I can.