Chicken and Soft Egg Udon Soup
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Ingredients
- 400 g chicken thigh fillets, sliced
- 4 eggs
- 500 g udon noodles
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 414 kcal
- Protein
- 34.9 g
- Carbohydrate
- 42.2 g
- of which sugars
- 4.5 g
- Fat
- 10.7 g
- of which saturates
- 3.1 g
- Fibre
- 2.2 g
- Salt
- 3.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.
- 2
Add the chicken and simmer for 5-6 minutes until no pink remains.
- 3
Crack the eggs into four separate spaces in the simmering broth, cover and cook for 3-4 minutes until the whites are set and the yolks are still a little soft.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, chicken and a poached egg over each bowl, scatter with the spring onions and serve.
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