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Chicken and miso soup with chilli poached eggs

Jessica Brook
Jessica Brook

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Chicken and miso soup with chilli poached eggs.
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.

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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

  1. 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. 

  2. Step 2

    Remove the chicken and set aside to cool slightly, before slicing and dividing between bowls. 

  3. 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. 

  4. 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.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/chicken-and-miso-soup-with-chilli-poached-eggs-20220606-h249u9.html