Name: Udon noodle soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1.5 litre (6 cups) dashi; 2 tablespoon japanese soy sauce; 1 tablespoon mirin; 2 teaspoon white sugar; 2 chicken breast fillets (400g); 100 gram fresh shiitake mushrooms, thinly sliced; 300 gram dried udon noodles; 230 gram can sliced bamboo shoots, rinsed, drained; 8 large spinach leaves; 4 eggs; 4 green onions, thinly sliced

Udon noodle soup

Dashi is the basic stock used in nearly every Japanese dish, from a spoonful or two in dipping sauces to greater amounts in the broths of one-pan dishes, such as the udon noodle soup we've made here.

Serves 4

Cook

Ingredients

1.5 litre (6 cups) dashi

2 tablespoon japanese soy sauce

1 tablespoon mirin

2 teaspoon white sugar

2 chicken breast fillets (400g)

100 gram fresh shiitake mushrooms, thinly sliced

300 gram dried udon noodles

230 gram can sliced bamboo shoots, rinsed, drained

8 large spinach leaves

4 eggs

4 green onions, thinly sliced

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Bring dashi, sauce, mirin and sugar to the boil in a large saucepan.

3.Add chicken and mushrooms; return to the boil. Reduce heat; simmer, uncovered, about 10 minutes, or until chicken is cooked through.

4.Cool chicken and mushrooms in cooking liquid 10 minutes. Remove chicken from pan; slice thinly. Reserve mushroom and dashi broth.

5.Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

6.Return broth to the boil. Divide noodles, chicken, bamboo shoots, spinach and hot broth with mushrooms among four 3-cup (750ml) ovenproof dishes.

7.Make small hollows among noodles in each dish; break 1 egg into each hollow. Cook, uncovered, in oven about 10 minutes, or until egg just sets.

8.Serve soup sprinkled with onion.

The most common dashi, a combination of both kelp and smoked, dried bonito(tuna) flakes, is available in concentrated liquid as well as in granule or powdered form. Make sure that the spinach leaves you use here are, in fact, true spinach, and not the coarser silver beet that is often sold as spinach.
Note

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