Miso Nikomi Udon

Instructions

1. Prepare the dashi
   If using homemade dashi, prepare according to your recipe. Alternatively, dissolve dashi powder in hot water according to package instructions to make 1.5 liters of stock. Set aside.
2. Create the miso base
   In a large pot, combine the dashi stock with the red and white miso pastes. Add the mirin and sugar, and whisk until the miso is completely dissolved. Bring to a gentle simmer over medium heat.
3. Cook the chicken and vegetables
   Add the chicken pieces to the simmering broth and cook for about 5 minutes. Add the carrots and shiitake mushrooms and continue to simmer for another 5 minutes until the chicken is cooked through and the vegetables are tender.
4. Add the udon and tofu
   Gently add the udon noodles and tofu cubes to the pot. Simmer for an additional 3-4 minutes until the udon is heated through. Be careful not to stir too vigorously to avoid breaking the tofu.
5. Finish with eggs
   Crack the eggs directly into the simmering soup, spacing them evenly. Cover the pot and allow the eggs to poach for about 2-3 minutes until the whites are set but the yolks are still runny.
6. Serve and garnish
   Carefully ladle the soup, noodles, and toppings into individual serving bowls, ensuring each bowl gets one poached egg. Garnish with sliced green onions and a sprinkle of shichimi togarashi. Serve immediately while hot.