Udon Noodles with Miso Soup (Miso Nikomi Udon)
- 100g udon noodles
- 50g chicken thigh
- 1 leek
- 1 shiitake mushroom
- 1 egg
- 25g red miso paste
- 250ml dashi
- 1 tbsp sake
- Boil the dashi in an individual clay pot then add the boiled noodles and cook for 5-6 minutes.
- Cut the chicken into bite size pieces. Cut the leek diagonally, 1cm thick. Stem the shiitake.
- Dissolve the miso paste into the soup and add the sake, chicken, shiitake and the leek. Cover with a lid, bring to the boil and break the egg over the ingredients. Cover with the lid until the egg is half cooked and it‚Äôs then ready to serve.