Servings: 6
Calories: 420kcal
Ingredients
- 300 g white miso paste
- 2 tbsp soy sauce
- 4 tbsp dry wakame algae
- 100 g dry mu-err mushrooms
- 200 g dry udon noodles
- 1 roasted chicken breast skinless
- 6 eggs
- 200 g mung beans sprouts
- 1 spring onion
- chili salt to taste
Instructions
- Boil 1l of water (I used an electric kettle to boil it). Pour the water in a bowl and add the mushrooms to re-hydrate for 20 minutes.
- Add 3l of water in a pot and bring to boil over medium heat on the stove.
- Add the wakame algae and turn the heat to low, leave to simmer.
- Add the miso paste to a small bowl and add a few tablespoons of boiling water to it. Mix well and then pour to the pot.
- After the mushrooms are re-hydrated, add them to the soup pot. Stir occasionally for 2 minutes, then turn off the heat.
- Boil the udon noodles according to the package instructions (usually about 10 minutes). Drain the noodles and wash thoroughly under cold water, drain again.
- Boil the eggs. I like them to be medium boiled (so I boil them for 6 minutes) then plunge them into icy-cold water for 2 minutes.
- Prepare soup bowls for serving, add the miso soup with the wakame and mu-err mushrooms, then the noodles, the mung beans sprouts, the roasted chicken.
- Diagonally slice the spring onion (the green part only) and garnish the soup bowls.
- Season with chili salt and enjoy!