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Serves 4
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20 Mins
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$10-20
Ingredients
1 pkg Mandarin Noodle Udon
1 boneless, skinless chicken breast (cut into bite-size pieces)
2 Tbsp cooking wine or sake
3 L water
1 L fish or chicken stock
4 large fresh shiitake mushrooms (stalks removed, diced)
3 handfuls fresh spinach (washed, stalks removed)
2 spring onions (diced)
2 Tbsp cooking wine or mirin
3-4 Tbsp aka miso or hatcho miso
1 pkg Mandarin Noodle Udon
1 boneless, skinless chicken breast (cut into bite-size pieces)
2 Tbsp cooking wine or sake
3 L water
1 L fish or chicken stock
4 large fresh shiitake mushrooms (stalks removed, diced)
3 handfuls fresh spinach (washed, stalks removed)
2 spring onions (diced)
2 Tbsp cooking wine or mirin
3-4 Tbsp aka miso or hatcho miso
Instructions
Place the chicken in the wine and allow it to marinate while you prepare the noodles.
In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Do not overcook. Drain and set aside.
Bring the fish stock to boil, add the mushrooms and chicken. Reduce heat and simmer for about 5 minutes.
In a bowl, mix the mirin and miso to make a smooth paste. Add ¼ cup of hot fish stock from the soup and mix until there are no clumps. Add the miso mixture to the soup. Add the spinach to the soup. To serve, divide noodles into four large bowls, sprinkle with spring onions, and ladle soup into each bowl.
Place the chicken in the wine and allow it to marinate while you prepare the noodles.
In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Do not overcook. Drain and set aside.
Bring the fish stock to boil, add the mushrooms and chicken. Reduce heat and simmer for about 5 minutes.
In a bowl, mix the mirin and miso to make a smooth paste. Add ¼ cup of hot fish stock from the soup and mix until there are no clumps. Add the miso mixture to the soup. Add the spinach to the soup. To serve, divide noodles into four large bowls, sprinkle with spring onions, and ladle soup into each bowl.
