Japanese food has evolved over centuries, and embraces produce that is in season and combines it into subtle, delicate dishes.
Here is my version of a Japanese Inspired Chicken Noodle Soup.
- 500 ml Chicken Stock
- 1 Sachet Instant Miso Soup
- 300 ml water
- 1 teaspoon sugar
- 1 Tablespoon Mirin
- 2 cm piece young Ginger
- ½ clove Garlic, sliced paper thin
- ½ carrot, thinly sliced
- 1 Chicken Breast, pan fried in 1 tablespoon butter and 1 teaspoon olive oil
- 90 g Udon Noodles – cooked as per instructions
- 2 thin slicies Lemon
- 4 chives
Place the stock, miso, water, sugar, mirin, ginger and garlic in a saucepan and bring to a simmer for 20 minutes. Arrange the noodles in the bottom of bowls, then arrange chicken and carrot on top. Strain the broth and gently pour over other ingredients, top with lemon and chives.
If you like a little more punch, try adding a few chilli flakes to the broth.ere to edit.