Summary

Ingredients

• 175 g udon noodles, fresh
• 100 g skinless chicken breast fillet (s)
• 2 pak choi (baby pak choi)
• 1 carrot (s)
• 50 g shiitake mushroom (s), fresh
• 1 shallot (s), peeled, finely diced
• 1 clove (s) garlic, peeled and finely diced
• 0.25 teaspoon ¼ ginger, fresh, peeled, finely diced
• some sesame oil, light
• 500 ml vegetable broth or chicken broth
• 1 tablespoon miso paste, light
• 1 spring onion (s)
• Soy sauce, light

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Instructions

1. Cook the udon noodles according to the instructions on the packet, drain into a sieve and drain. Cut the chicken into strips. Apart from the inside, divide the pak choi into individual leaves, wash, separate the green and white, cut a little smaller if necessary. Peel the carrot and cut into julienne. Clean the shiitake mushrooms, remove the stems and cut the caps into slices. Clean and wash the spring onions and cut the white and green separately into rings.
2. Heat the oil in a saucepan, sauté the shallot, the whites of the pak choi and the spring onions and the garlic. Deglaze with the broth, add the meat and shiitake, cook over a low heat for five minutes. Mix the miso paste with a little hot broth in a small bowl, add to the saucepan, do not let it boil any more. Add the green from the pak choi, the carrot strips and the noodles, let it steep briefly, season with soy sauce and serve sprinkled with spring onion greens.