Ingredients

The following ingredients have 4 Servings
  • 1 1/2 to 2 lb of dried udon or soba noodles
  • 3 boneless skinless chicken thighs/breast ((cut into 1-inch cubes))
  • 5 stalks of spring onion ((cut the white part into 1 1/2-inch lengths and finely chopped the green parts))
  • 4 eggs ((lightly beaten))
  • Shichimi togarashi ((Japanese seven-spice mixture))
  • 4-5 napa cabbage leaves ((cut into large chunks))
  • 8 Broccoli florets - optional ((blanched briefly in boiling water))
  • 8 cups of dashi stock ((home made or store-bought))
  • 2 Tbsp of sake
  • 1/2 cup of shoyu ((soy sauce))
  • 4 tablespoons mirin

Instruction

  • In a large pot, pour in the dashi stock. Bring to a boil and then add in the sake, mirin, and shoyu. Lower the heat and let it simmer for about 1 minutes. Then add in the napa cabbage leaves and let it simmer until they are soft
  • In a large pot of boiling water, cook the noodles for about 4 to 6 minutes or as instructed on the package. Drain the noodles and rinse them under cold running water to refresh them and to get rid of extra starch. Set aside
  • Bring the broth back to a boil. Add in the chicken pieces and the white parts of spring onions, and cook until the chicken is cooked through. Add in the noodles and bring the broth back to a boil. Add in the lightly beaten eggs and partially cover the pot and cook the eggs for about 1 minute (or longer if you want it well done)
  • Divide the noodles and broccoli into 4 individual serving bowl. Ladle the chicken, egg, napa cabbage and generous amount of soup into the bowl. Sprinkle with chopped green onions and sprinkle with shichimi togarashi