Quick and easy Recipe

Gentle yet hearty noodle soup for the winter. Simple udon soup with half boiled egg & 2 spinach may just get you through a chilly day!

Ingredients:

1 chicken thigh, 2 spring onion, 3 slices of ginger, 2 Chinese broccoli, salt, dashi powder, 1 teaspoon of Japanese soy sauce, and udon

Instructions:

• In a separate large pot of boiling water, filled with 2 litre of cold water and turned on a small fire on your stove.
• Add 1 piece of chicken thigh, 2 briefly sliced spring onion, and 3 slices of ginger.
• Simmer the chicken broth soup for 1 hour 10 minutes, and add in some salt to taste.
• Make sure to stir the soup from time to time, ensure the soup doesn’t bubble or boil up so the soup remains clear.

• Boil some udon (10 minutes) and boil your egg for 8 minutes together in the same pot (saves time).
• When your udon noodles are fully cooked, since it off with ice water.

• When your chicken broth is done, pour the amount of soup you want to have it with your udon in another small pot.
• Add a pinch of dashi and 1 teaspoon of Japanese soy sauce and stir your pot.
• Once the mixture is done, pour the broth into your udon bowl and decorate the vegetables & egg according to how you like!