Original recipe from Cookpad – but I changed it up a bit!
Frozen udon noodles – 1 portion
Chicken thigh (with or without bone) – 1
Egg – 1 (yes. i totally forgot to throw this in but it’s SO IMPORTANT cause I love eggs)
Green onion or scallion – for garnish
Shiitake mushrooms – 2
Abura-age (deep-fried tofu skins)- 1
Dashi stock – 500 ml
Miso Paste – 2 tablespoons, and if not salty enough, add another one.
Sake (rice wine) 1 tablespoon
Sugar 1/2 tablespoon
- Cut the chicken into bite sizes if you used boneless chicken thigh. Run hot water over the abura-age (deep-fried tofu skin) and slice thinly. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
- Pour the dashi stock into the clay pot and bring to the boil. Add miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
- Add the udon noodles, and abura-age. Place an egg in the centre and cover. Cook until the egg is softly set. Garnish with green onion.
So I obviously changed this into a modern looking udon dish with my contemporary bowl and yes, I know – but just for pictures sake, I didn’t pour too much soup. And AIYA – I FORGOT THE EGG!!!! So mad so mad. But yes, this was wonderful especially it’s cold season now in Canada. I would definitely recommend that when making the soup to be careful and maybe just add in bit by bit, especially the miso paste. I found it borderline too salty. But just borderline. And also, we had leftover soup so I left it for the next day, and it seemed to taste extra yummy. Try it out and let me know how it goes 🙂