Step 1/4
- 2 stalks scallions
- 100 g shiitake mushrooms
- 1 tbsp ginger
- 2 cloves garlic
- 2 chicken thighs (boneless)
Slice scallions in diagonal rings and slice fresh shiitake mushrooms. Mince ginger and garlic. Debone and cut chicken thigh into bite-sized pieces.
Step 2/4
- vegetable oil (for frying)
- salt
- pepper
- frying pan
- cooking spoon
- paper towels
- plate
Add some vegetable oil to a frying pan. Fry chicken until crispy and golden brown, approx. 5 - 7 min. Season with salt and pepper. Remove from heat and drain excess oil on a paper towel-lined plate.
Step 3/4
- 1 tbsp vegetable oil
- 400 ml chicken stock
- 400 ml dashi
- 1 tbsp soy sauce
Add some vegetable oil to a large pot over medium heat. Add minced garlic and ginger, and fry briefly for approx. 30 sec. Deglaze with chicken stock, bring to a boil, then lower heat and let simmer. Add shiitake mushrooms and cook for approx. 3 min. Add dashi and soy sauce. Season with salt, if needed, and let simmer on low heat.
Step 4/4
Cook udon noodles according to package instructions and drain. Equally divide noodles and chicken into two bowls and cover with soup. Garnish with scallions and shichimi togarashi or a jammy egg, if desired. Enjoy!
