Miso Chicken Mince Udon

Name: Miso Chicken Mince Udon
Yield: 2 servings
Cuisine: American
Ingredients: 1 pack Udon noodles; 100 grams Ground chicken; 150 ml Broth from Miso Oden; 1 piece Ginger; 1 Chopped young green scallions; 1 Sesame seeds, egg

cookpad.japan @cookpad_jp

I really love Red Chazuke (made by crushing an egg from miso oden and covering with plenty of broth and white rice) and I didn't want to throw away the broth from the oden I made. Red miso and chicken complement each other really well so I decided to combine the broth with chicken mince.

Adding ginger to the broth helps to eliminate the odor of the chicken and adds a nice kick to the flavor. Mix very well in step 2 to make a deliciously crumbly mince. If you don't have a lot of broth left, this dish will end up like tantan noodles without broth. Make sure to combine the noodles and broth well before serving. Recipe by cafepanda

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1pack Udon noodles
100 gramsGround chicken
150 mlBroth from Miso Oden
1 pieceGinger
Toppings:
1Chopped young green scallions
1Sesame seeds, egg

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Steps

1

This is the broth left over from Miso Oden. Finely chop the ginger, add it to the broth and bring to the boil.
2

Add the chicken mince and stir the mixture very well with a pair of cooking chopsticks until cooked through. The meat is cooked through when browned and the broth is bubbling.
3

In a separate pan, add the udon and boil. Transfer to a bowl and pour the broth mixture on top with the chicken mince.
4

Top as you like with some chopped young green scallions, sesame seeds and egg (boiled or raw) to finish.