Chicken and miso soup with chilli poached eggs

Name: Chicken and miso soup with chilli poached eggs
Yield: 4
Cuisine: Japanese
Ingredients: 1/4 cup white miso; 2 tbsp soy sauce, plus extra to serve; 1 tbsp finely grated ginger; 1/4 cup mirin; 500ml water; 2 chicken breasts; 2 tbsp Asian chilli oil, to serve; 4 eggs, at room temperature; 400g fresh udon noodles; furikake, to sprinkle; purple shiso leaves, to serve (optional)

Jessica Brook

June 6, 2022

Chicken and miso soup with chilli poached eggs. Jeremy Simons

A colourful and healthy flavour bomb ready in a matter of minutes that makes the perfect midweek meal.

Ingredients

1/4 cup white miso
2 tbsp soy sauce, plus extra to serve
1 tbsp finely grated ginger
1/4 cup mirin
500ml water
2 chicken breasts
2 tbsp Asian chilli oil, to serve
4 eggs, at room temperature
400g fresh udon noodles
furikake, to sprinkle
purple shiso leaves, to serve (optional)

Method

Step 1
Combine miso, soy, ginger, mirin and water in a medium saucepan over medium heat. Bring to a simmer. Add the chicken breast, reduce the heat to low and poach for 15 minutes.
Step 2
Remove the chicken and set aside to cool slightly, before slicing and dividing between bowls.
Step 3
Add the chilli oil to the broth. Increase the heat to high, bringing the broth back to a simmer. Swirl the liquid and carefully lower eggs. Poach for 2 minutes or until just set. Carefully remove with a slotted spoon and place on a plate.
Step 4
Add noodles to the pot and cook for 2-3 minutes in the broth. Divide between bowls and serve topped with egg, extra soy to taste, furikake and shiso, if using.