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Pot-cooked Chicken and Udon in Miso Soup
Pot-cooked Chicken and Udon in Miso Soup is a traditional Japanese recipe for a classic soup of chicken and udon noodles with deep-fried tofu in a miso base that's finished with eggs. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Pot-cooked Chicken and Udon in Miso Soup.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chicken RecipesFowl RecipesJapan Recipes
This is a classic Japanese soup of chicken and udon noodles in a miso base.
Ingredients:
200g chicken breast fillets, skinned
2 tsp sake
2 abura-age (deep-fried tofu pouches)
900ml water
1 1/2 tsp dashi-no-moto (dashi stock granules)
6 large shiitake mushrooms, stalks removed and caps quartered
4 spring onions, trimmed neatly and sliced into 3mm thick rounds
2 tbsp mirin
90g aka miso or hatcho miso
300g dried udon noodles
4 eggs
Method:
Cut the chicken into bit-sized pieces, arrange on a plate, sprinkle with the sake and set aside to marinate for 15 minutes.
Place the abura-age in a sieve then pour over boiling water from the kettle (this will wash off the oil). Drain then cut each one into four squares.
Combine the water and dasi-no-moto in a large saucepan. Bring to a boil then add the chicken pieces, shiitake mushrooms and abura-age. Bring back to a simmer and cook for 5 minutes. Take the pan off the heat and add the spring onions.
Mix together the mirin and miso paste in a small bowl. Spoon 2 tbsp of the soup stock from the pan and add to the miso mix. Mix well.
For the udon noodles, bring 2l water to a boil in a large pan. Add the udon noodles and cook for 6 minutes then drain. Add the udon to a large flame-proof casserole. Mix the miso paste into the soup and adjust the seasonings to taste (add more miso if desired).
Ladle in enough soup to cover the udon noodles then arrange the remaining soup ingredients on top. Place the soup over medium heat then crack the eggs on top. When the soup begins to bubble, wait 1 minute then cover the casserole and take off the heat.
Set aside to stand for 2 minutes before ladling into individual bowls and serving.
