Chicken Miso Udon Noodle Soup
Ingredients
- 600 ml water
- 6 tbsp chicken miso paste from Saitaku (or use miso paste and a chicken bouillon cube/broth to your taste*
- N.B: I like my soups a bit more intense so, I added 1 chicken stock cube to my miso chicken paste from water.
- 150 chicken mince or 2 chicken sausages from Albert Heijn (season the mince chicken with 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp soy sauce and salt & black pepper to taste).
- N.B. If you’re using the chicken sausages from Albert Heijn, you can squeeze out the meat out of the casing (it will automatically take the shape of a ball). Then add the seasoning in the pan when you cook the balls.
- 2 baby pak choi steamed
- 2 soft boiled eggs
- 2 packages of Udon noodles / 400 gr pre-cooked in clean water
- For garnish:
- 1 spring onion finely sliced
- black sesame seeds
- Schichimi Togarishi (optional) optional
- extra soy sauce (optional) optional
- extra Shriracha (optional) optional
Instructions
- Place a pot on the stove and add the water and chicken miso paste. Mix well and let the broth simmer for 4-5 minutes.
- Prepare your mise en place and cook your soft-boiled eggs, steam your baby pak choi and finely cut your spring onion. Set these ingredients aside.
- Prepare the chicken meatballs (read above if using chicken mince or chicken sausage meat) and cook them in a little bit oil. Set these meatballs aside.
- Then cook your Udon noodles in clean water and place them in a deep bowl. Add your steamed baby pak choi, eggs, meatballs and garnish with spring onions, black sesame seeds, Schichimi Togarishi, Sriracha and soy sauce (all optional). Enjoy!TIP:- Veganize this meal and use miso paste + veggie broth, vegan meatballs/mince or add mushrooms (you can season these the same way as the meat).If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made