The flavours of this are light and lovely while still delivering that creamy, salty, malty goodness. The charred baby leeks can be substituted with steamed pak choy, just add extra spring onion for that little kick.
180g udon noodles
1 tbsp rice bran oil
6 shiitake mushrooms, sliced
4-6 baby leeks, washed and sliced lengthways
1 spring onion, sliced on the diagonal
500g chicken breast (about 2 fillets)
1 tbsp miso paste (or to taste)
2 tbsp mirin
125ml (½ cup) sake
250ml (1 cup) chicken stock
250ml (1 cup) beer (pale ale works well)
5cm-piece ginger, sliced
1. Add all the poached chicken ingredients to a medium saucepan. Bring to the boil then simmer and cook for 5 to 7 minutes or until just cooked through. Remove chicken, reserving the poaching liquid, and allow to cool. Slice and set aside.
2. Bring the poaching liquid back to the boil. Add the udon noodles and cook for 4 minutes. Strain, reserving about half a cup of poaching liquid.
3. Place a frypan over medium heat. Add the oil, and once shimmering, fry the shiitake mushroom slices until golden. Remove the mushrooms from the pan. Add the baby leeks to the same pan, cut-side-down, and char slightly (about one minute) then pour over the remaining poaching liquid and cook for another minute.
4. Transfer the noodles to a large serving bowl. Top with the sliced chicken then scatter over the shiitake mushrooms and sliced spring onion. Add the leeks to the side (if using) then spoon over the reduced poaching liquid from the frypan. Serve warm.
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.