Spicy Miso Chicken Udon Noodle Soup

• •1.3 lb Boneless, skinless chicken thighs (thinly sliced)
• •4 servings Fresh or frozen udon noodles ((approx. 200-250g per serving))
• •6 cups Dashi stock ((or 6 cups water + 2 dashi packets/2 tsp dashi powder))
• •4 tbsp Red Miso paste
• •2 tbsp Mirin
• •1 tbsp Soy sauce
• •1 tbsp Sake ((optional))
• •1.5 tbsp Gochujang (Korean chili paste) (adjust to taste for spice)
• •1 tsp Sesame oil (for finishing broth)
• •2 cloves Garlic (minced)
• •1 inch Fresh ginger (grated)
• •4 oz Shiitake mushrooms (stems removed, thinly sliced)
• •2 heads Baby bok choy (quartered lengthwise)
• •2 stalks Scallions (thinly sliced, for garnish)
• •4 units Soft-boiled eggs (halved, for garnish (optional))
• •as needed Nori (seaweed) strips (for garnish (optional))
• •to taste Shichimi Togarashi (Japanese 7-spice blend) (for garnish (optional))
• •to taste Rayu (Japanese chili oil) (for extra spice (optional))
• •1 tbsp Vegetable oil

Instructions

1. 1

   Cook udon noodles according to package directions. For fresh or frozen udon, this usually involves boiling for 2-3 minutes until tender. Drain well, rinse lightly with warm water to prevent sticking, and set aside.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger and sauté for 1 minute until fragrant, being careful not to burn.

3. 3

   Pour in the dashi stock and bring to a gentle simmer. Reduce heat to low.

4. 4

   In a small bowl, whisk together the miso paste, mirin, soy sauce, sake (if using), and Gochujang until smooth. Add a ladleful of the warm dashi broth to this mixture to temper it, then whisk again until fully dissolved. This prevents the miso from clumping in the main pot.

5. 5

   Stir the miso mixture into the dashi broth in the pot. Add the thinly sliced chicken thighs and sliced shiitake mushrooms. Simmer gently for 5-7 minutes, or until the chicken is cooked through and tender.

6. 6

   Add the quartered baby bok choy to the pot. Cook for another 2-3 minutes, just until the bok choy is slightly tender-crisp and bright green. Stir in the sesame oil just before serving.

7. 7

   To serve, divide the cooked udon noodles among four large soup bowls. Ladle the hot spicy miso broth, chicken, mushrooms, and bok choy over the noodles.

8. 8

   Garnish each bowl generously with sliced scallions. Optionally, add halved soft-boiled eggs, Nori strips, a sprinkle of Shichimi Togarashi, or a drizzle of Rayu (chili oil) for extra flavor and spice.

Chef's Tips

• 💡**Adjust Spice Level:** Gochujang can vary in heat. Start with 1 tablespoon and taste the broth before adding more. For a milder soup, you can reduce or omit the Gochujang and use a pinch of red pepper flakes instead.
• 💡**Miso Handling:** Always dissolve miso paste separately with some broth before adding to the main pot. Avoid boiling miso vigorously, as it can diminish its delicate flavor and beneficial probiotics. Add it towards the end and keep the broth at a gentle simmer.
• 💡**Noodle Texture:** Udon noodles can become mushy if overcooked or left in the hot broth for too long. Cook them separately and add them to the bowls just before serving to maintain their chewy texture.
• 💡**Broth Depth:** For a richer dashi, you can make it from scratch using kombu (dried kelp) and katsuobushi (bonito flakes). Store-bought dashi powder or packets are a convenient alternative.
• 💡**Vegetable Variations:** Feel free to customize with other quick-cooking vegetables like spinach, snow peas, carrots (thinly sliced), or corn. Add them in the last few minutes of cooking to maintain their crispness.