nagoya-style simmered thick white noodles with miso soup

• u.s.
• metric

ingredients:

• 9 ounces cooked thick white noodles
• 2 ounces boneless chicken thigh
• 1/2 ounce long green onion or leek
• 1/2 deep-fried tofu pouches (abura-age)
• 1 egg (optional)
• 1 1/4 cups bonito soup stock
• 1 tablespoon red miso
• If you want, you can also add shichimi (seven-spice seasoning).

step 1:

Cut the chicken into bite-size pieces. Slice the green onion diagonally into 2 in. pieces.

step 2:

Cut the deep-fried tofu pouch into quarters.

step 3:

Pour the bonito soup stock into a small pan. (Or, a Japanese-style donabe dish can be used, as shown in the picture.) Bring to a boil on medium heat and add the chicken. Boil until done (about 2 minutes.)

step 4:

After boiling, put some stock into a ladle. Add the red miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup.

step 5:

Add the cooked thick white noodles (udon), green onion (or leek) and deep-fried tofu pouches. Add the egg (optional). Cover the pan and boil for five minutes. Remove from heat.