Ingredients

270g Hakubaku udon noodles
2 Chicken breast fillets
100g Fresh Shitake mushrooms (finely sliced)
230g can Bamboo shoots (rinsed, drained)
8 large Spinach leaves
1 Carrot (finely julienned)
4 Spring onions (finely sliced, diagonally)
4 Eggs
1.5 litres Dashi broth
2tbsp Japanese soy sauce
1tbsp Mirin
2tbsp Sugar

Udon

Chicken and Shitake Mushroom Soup with Udon Noodles

Method

STEP ONE:BROTH
In a large saucepan, combine the dashi broth, mirin, soy sauce and sugar and bring to the boil.
Add the chicken fillets and mushroom and return to the boil.
Simmer, uncovered, until chicken is cooked (about 10 minutes)
Remove from heat and let broth cool for 10 minutes.
Remove chicken and cut into thin slices.
Reserve broth.

STEP TWO:UDON NOODLES
Cook noodles in boiling water until just tender.
Drain, then refresh under cold running water.
Drain well.

STEP THREE:PREPARING SOUP
In 4 deep, oven proof, serving bowls (suitable for table use), divide noodles, chicken, spinach, bamboo shoots and carrot (so as each ingredient is placed seperately around each bowl).
Ladle over the mushroom and dashi broth.
Make a small hollow among the noodles (in each bowl) and break an egg into each hollow.
Place bowls of soup (uncovered) into a hot oven until egg just cooks (about 10 minutes).

STEP FOUR:SERVING
Place bowls of soup on small plates.
Garnish with a sprinkling of spring onion.
Serve immediately.

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