Ingredients:

  • 1.2 Liters low-sodium chicken broth
  • 2 cloves garlic, microplaned
  • 15g fresh ginger, grated
  • 4 dried shiitake mushrooms
  • 15ml mirin
  • 400g frozen udon noodles
  • 200g chicken breast, thinly sliced
  • 2 small heads baby bok choy, quartered
  • 60g shiro miso paste
  • 10ml toasted sesame oil
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Infuse the aromatics. Place the 1.2 Liters chicken broth in your pot along with the 2 microplaned garlic cloves, 15g grated ginger, and 4 dried shiitake mushrooms.
  2. Bring to a simmer. Turn the heat to medium high and wait for the first bubbles to break the surface. Cook for 5 minutes until the shiitakes are soft and the kitchen smells like a spa.
  3. Prep the mushrooms. Remove the shiitakes with tongs, slice off the tough stems, and thinly slice the caps. Return the sliced caps to the pot.
  4. Season the base. Stir in the 15ml mirin. Give it a quick taste; it should be savory with a whisper of sweetness.
  5. Poach the chicken. Add the 200g thinly sliced chicken breast to the simmering broth.
  6. Add the greens. Tumble in the 2 quartered baby bok choy heads. Simmer for 2 minutes until the chicken is opaque and the greens are bright.
  7. Cook the udon. Drop the 400g frozen udon noodles directly into the pot. Simmer for 2-3 minutes until the noodles unfurl and are tender but still bouncy.
  8. Temper the miso. Turn off the heat entirely. Take a ladleful of hot broth and put it in a small bowl with the 60g shiro miso paste. Whisk until perfectly smooth.
  9. The final swirl. Pour the miso slurry back into the main pot and stir gently. The broth should turn opaque and look slightly velvety.
  10. Garnish and serve. Ladle into deep bowls. Drizzle with 10ml toasted sesame oil and top with 2 sliced scallions and 1 tsp toasted sesame seeds.