Chicken Udon Noodle Soup


Free range chicken thighs, roughly cut ⭑

Dry or soft udon noodles ⭑

Carrot, sliced

Shiitake mushrooms, whole or sliced

Bok choy, roughly chopped

Base: (per 300 grams chicken)

3 cups chicken or vegetable stock

2 tablespoons miso paste

1 tablespoon soy sauce

2cm piece ginger, grated

Garlic, minced

1 shallot, sliced

1 teaspoon brown sugar


In a large pot over a low to medium heat add stock, ginger, garlic, shallot, miso paste, sugar and soy sauce. Simmer for an hour then bring to a boil then add chicken, carrots and mushroom. Add boy choy near the end to avoid over cooking. If using dry noodles, boil in a separate pot then add to the base. If using soft noodles add straight into the base. Simmer for 5 - 10 minutes to let flavours sink in.

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