chicken udon miso soup
Delicious Udon Soup
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 boneless skinless chicken thigh cut into bite size pieces
- 1 tablespoon sake
- 1 cup shiitake mushrooms stemmed and chopped
- 2 chinese sausage sliced
- 4 cloves garlic minced
- 4 scallions sliced
- 2 tablespoons mirin
- 3 tablespoons white miso
- 2 tablespoons mirin
- 4 cups dashi stock
- 8 ounces fresh or dried udon noodles
- 1 cup bean sprouts
- 2 large eggs
- 2 tablespoons fried shallots
How To Make chicken udon miso soup
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Step 1Mix the chicken with the sake and let sit 15 minutes Cook the udon noodles according to package directions and drain. Heat the dashi stock in a large clay pot or pan on stove. Add the chicken and mushrooms cook for 5 minutes. Add the scallions and sausages. Cook 1 minute. Mix the Mirin with the garlic and miso paste. Add a little stock from the pan and stir it in until the miso is dissolved.
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Step 2Stir the miso mixture into the soup Taste and adjust the seasoning. Add in the bean sprouts and noodles. Bring to a boil. Add the eggs and cover and let simmer until eggs have poached.
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Step 3Top with fried shallots and serve
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