Miso Udon Noodle bowl

Ingredients

Instructions

1. 1

   Bring 2 cups of water to a boil in a small saucepan. Remove from the heat; place the dried mushrooms in the water. Cover and let sit for 1 hour. Drain and set aside.

2. 2

   Bring a large pot of water to a boil. Add the udon noodles and cook for 8-9 minutes, until al-dente. Drain and set aside.

3. 3

   While the noodles are cooking, bring 1 quart of water to a boil in a small saucepan. Turn off the heat and lower in the eggs. Cover the pot for 8 minutes. Remove the eggs from the pan, cool slightly, and carefully peel the eggs. Set aside in a bowl of hot tap water.

4. 4

   Heat the sesame oil in a medium-sized pot over medium heat. Add the grated ginger, garlic, star anise, and fresh mushrooms. Cook, stirring for 2 to 3 minutes, until fragrant and starting to brown. Add the vinegar, tamari, and miso. Stir, breaking up the miso until you have a smooth sauce. Add in the stock. Bring the mixture to a boil; reduce heat to a simmer.

5. 5

   Add the soaked mushrooms, the reserved noodles, the onions, and chard to the pan with the stock. Stir until the chard wilts, about 1 minute.

6. 6

   Divide the chicken among four bowls.

7. 7

   Using tongs, lift the noodles and vegetables from the stock and divide them among the bowls. Fill each bowl with stock.

8. 8

   Split each egg and place it on top of each bowl. Sprinkle with cilantro.