Light, healthy, comforting and nutritious. This dish is ideal for a quick warming 20 minute meal. Made with a miso poached chicken broth and udon noodles, topped with a soft boiled egg, shitake mushrooms, silverbeet and nori.
20 Minutes. Free Range. Delicious!
2 x 180g free range chicken breast
1/3 cup shiro miso paste (110g)
2 portions udon noodles
4 stems silverbeet
6 shiitake mushrooms
2 free range eggs
1 sheet nori
1 spring onion
1 tablespoon Japanese soy
1/2 tablespoon sesame oil
Bring a kettle of water to the boil. Use a pot large enough to lay the chicken flat. Pour in 1 litre of boiled water and add miso paste. Stir to dissolve. Place on medium heat and bring to a gentle boil. Reduce to a simmer and add chicken. Simmer gently for 7 minutes with the lid off. Then remove from heat, cover and stand for 10 minutes. Remove the chicken from the liquid and set aside to cool. Return liquid to the stove, cover and simmer until ready to use.
Cook eggs & noodles
While the miso is warming up, bring a medium pot of water to the boil. Gently lower eggs in with a spoon and cook for 6 minutes total. After 3 minutes add the udon noodles and cook together with the eggs for final 3 minutes. Remove from heat and run eggs under cold water until cooled. Gently crack shell then peel. Use tongs to divide udon noodles evenly into deep bowls ready to serve.
Prepare & cook vegetables
Slice mushrooms into 0.5cm pieces. Roughly chop silverbeet. Finely slice spring onion. Cut nori sheet into quarters then finely slice. Heat a fry pan to medium heat with a drizzle of olive oil. Sauté the mushrooms for 2 - 3 minutes. Add premixed sauce and silverbeet. Cook for a further 2 minutes. Remove from heat.
Slice chicken into 1cm pieces. Arrange mushrooms, silverbeet and chicken on top of noodles. Cut eggs in half and place on top. Ladle miso broth into the same bowls. Finish with nori and spring onions to garnish.
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