Ginger Miso & Shredded Chicken broth

Ingredients

• 1 x packet udon noodles
• Kewpie Mayonnaise (for serving)
• 1 Litre chicken stock
• 2 teaspoons ginger, grated
• 500g tenderloin chicken pieces
• 100g mushrooms (your choice)
• 4 tablespoons white miso paste
• 2 bunches bok choy,
• 2 teaspoon sesame oil
• Sesame seeds, toasted
• 1 x chilli (if desired)
• Small bunch of Coriander (for serving)

Method

1. Soak noodles in boiling water for 3 minutes. Drain and set aside.
2. To make the broth, bring the stock and ginger to the boil in a large saucepan. Reduce heat to low, add chicken and mushrooms and cook, poaching for 5 minutes or until cooked through. Remove chicken and shred with 2 forks.
3. Add white miso paste to stock and stir until dissolved. Add bok choy and cook for 2 minutes or until tender. Arrange noodles evenly between 4 serving bowls. Top with bok choy, chicken, sesame oil, and sesame seeds. Add chilli, coriander and most importantly, kewpie mayonnaise onto those salty chicken/mushroom pieces. Pour over stock and serve.

Product used in recipe

• Kewpie - Mayonnaise