Chicken and miso soup with chilli poached eggs

Chicken and miso soup with chilli poached eggs.
Chicken and miso soup with chilli poached eggs.  Photo: Jeremy Simons

A colourful and healthy flavour bomb ready in a matter of minutes that makes the perfect midweek meal.


1/4 cup white miso

2 tbsp soy sauce, plus extra to serve

1 tbsp finely grated ginger

1/4 cup mirin

500ml water

2 chicken breasts

2 tbsp Asian chilli oil, to serve

4 eggs, at room temperature

400g fresh udon noodles

furikake, to sprinkle

purple shiso leaves, to serve (optional)


1. Combine miso, soy, ginger, mirin and water in a medium saucepan over medium heat. Bring to a simmer. Add the chicken breast, reduce the heat to low and poach for 15 minutes. 

2. Remove the chicken and set aside to cool slightly, before slicing and dividing between bowls. 

3. Add the chilli oil to the broth. Increase the heat to high, bringing the broth back to a simmer. Swirl the liquid and carefully lower eggs. Poach for 2 minutes or until just set. Carefully remove with a slotted spoon and place on a plate. 

4. Add noodles to the pot and cook for 2-3 minutes in the broth. Divide between bowls and serve topped with egg, extra soy to taste, furikake and shiso, if using.