A quick and easy chicken udon noodle soup. It's a hug in a bowl you can make in just 15 minutes. Winner winner, chicken dinner!
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Serves
2
Eggs
Chicken Stock
Udon Noodles
Pak Choi
Miso Paste
Dashi Powder
Ground White Pepper
Sesame Oil
Light Soy Sauce
Cooked Chicken Breasts
Fresh Coriander
Chilli Oil
Serves
2
Eggs
Chicken Stock
Udon Noodles
Pak Choi
Miso Paste
Dashi Powder
Ground White Pepper
Sesame Oil
Light Soy Sauce
Cooked Chicken Breasts
Fresh Coriander
Chilli Oil
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Step 1.
Put the eggs into a pot of boiling water set over a low-medium heat and cook for 6 ½ mins. Transfer the cooked eggs into a bowl of ice water, peel and slice in half.
Step 2.
Meanwhile, pour your broth into a separate pot and bring to the boil. Turn the heat down, add the udon and cook following pack instructions.
Step 3.
Wash the pak choi and chop the white stems off, then add to your pot of udon and cook for just a few mins.
Step 4.
Combine the miso, dashi, white pepper, sesame oil and light soy sauce in a bowl and whisk well for 1 min. Divide between the serving bowls (this will be the base of your dish).
Step 5.
Divide the noodles between the serving bowls, top with a few ladles of the broth, then finish with cooked chicken breast, the pak choi, eggs, coriander and a drizzle of chilli oil.
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