I’m still feeling a bit under the weather so I wanted some chicken noodle soup. So I made chicken udon soup 🙂

I made the eggs good!

And just for the record it was delicious!

This meal was so good that I am going to write out how I made it because I have a brain like a sieve and I can’t remember these things.

Ingredients:
1 litre chicken stock
Chicken wings
Udon noodles
Eggs
Soy sauce
Mirin
Cooking sake
Miso
Spring onions, sliced finely
Cabbage, chopped finely
Carrots, sliced
4 garlic cloves, peeled

Firstly, I boiled up the chicken wings in the chicken stock with the garlic cloves for about 20 minutes, or until the wings looked cooked.
Took the wings out and marinated them in some soy sauce, mirin and cooking sake.
Strain the stock through a sieve, just in case there were any bones left from the wings.
Boiled up the stock again and added a dash of soy sauce and about 2 tablespoons of miso paste. Add cabbage and carrots. Add udon noodles.
Meanwhile, fry up the chicken wings in a bit of oil in a frying pan until they are nice and crispy. Let cool and then remove chicken from the bones.
Boil up a couple of eggs – 3 minutes is perfect for soft boiled. Rinse under cold water and peel.
And serve! Put soup in bowls and top with chicken, eggs and spring onion. Add a dash of sesame oil and some sesame seeds or Shichimi Togarashi and there you have it!