Miso ramen-style chicken soup

Name: Miso ramen-style chicken soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 spring onions/scallions, trimmed and chopped into 3mm/⅛in lengths; 4 eggs; Japanese spice (shichimi togarashi) (optional); 2 deep-fried tofu (abura-age); 10 ml/2 tsp sake; 6 large fresh shiitake mushrooms, stalks removed and quartered; 30 ml/2 tbsp mirin; 300 g/10½ oz dried udon noodles or ramen noodles; 200 g/7 oz chicken breast, skin removed; about 90 g/31/2 oz red miso; 900 ml/1½ pints/3¾ cups kombu dashi stock

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Udon is a type of chunky white wheat noodle eaten with various hot and cold soups in Japan, but you can swap in standard ramen noodles. In this dish, known as miso nikomi udon, the noodles are cooked in a clay pot with a rich miso soup, chicken, deep-fried tofu and mushrooms before being topped off with a coddled egg.

Ingredients

For the base

900 ml/1½ pints/3¾ cups kombu dashi stock

Asia
Japan
Main course
Soup

Method

First, prepare the toppings. Cut the chicken into bitesize pieces. Sprinkle with sake and leave it to marinate for 15 minutes.
Put the tofu in a sieve or strainer and thoroughly rinse with hot water to wash off its oil. Drain on kitchen paper and cut each tofu into four squares.
To make the base broth, heat the kombu dashi stock in a large pan. When i