One-Pot Miso-Glazed Chicken and Udon Noodle Soup
Chicken browned in sesame oil, simmered with stock, miso, soy, ginger and mirin, then served with udon and greens.
- 300 g Chicken breast fillets
- 200 g Udon noodles (dried or fresh)
- 800 ml Chicken or vegetable stock
- 30 g White miso paste
- 20 ml Soy sauce (low sodium)
- 10 g Ginger, fresh, grated
- 2 cloves Garlic cloves, minced
- 100 g Shiitake mushrooms (or chestnut)
- 4 stalks Spring onions, sliced
- 100 g Baby spinach
- 2 tsp Sesame oil
- 1 tbsp Mirin (or dry sherry)
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Add to a shopping listHow the shopping list works →- Step 1
Slice the chicken breasts into bite-sized pieces.
- Step 2
In a small bowl, whisk together the miso paste, soy sauce, grated ginger, mirin, and 50ml of the stock until smooth. Set aside.
- Step 3
Heat the sesame oil in a large, deep saucepan or Dutch oven over medium-high heat.
- Step 4
Add the chicken pieces and cook for 3-4 minutes until lightly browned on all sides. Remove the chicken and set aside, leaving any residual fat in the pan.
- Step 5
Add the minced garlic and sliced mushrooms to the pan. Sauté for 3 minutes until the mushrooms soften.
- Step 6
Pour in the remaining stock and bring the liquid to a gentle simmer.
- Step 7
Add the udon noodles to the simmering stock. Cook according to package instructions (usually 5-8 minutes for dried, 2-3 minutes for fresh).
- Step 8
Once the noodles are nearly cooked, return the chicken to the pot. Stir in the miso mixture thoroughly until the broth is opaque and seasoned.
- Step 9
Stir in the baby spinach until just wilted (about 1 minute). Taste and adjust seasoning if necessary (add a splash more soy sauce if needed).
- Step 10
Divide the soup between two deep bowls. Garnish generously with the sliced spring onions before serving immediately.
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