Chicken and miso soup with chilli poached eggs
A colourful and healthy flavour bomb ready in a matter of minutes that makes the perfect midweek meal.
Ingredients
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)
Method
Step 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.
Step 2
Remove the chicken and set aside to cool slightly, before slicing and dividing between bowls.
Step 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.
Step 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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jessica Brook is a recipe writer.
