Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Boiled Egg
4
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
5
Gently lower the eggs into it with a spoon.
6
Turn down the heat slightly and simmer 7 minutes.
Stove
7
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
8
Heat the stock in a pot with the garlic, ginger, soy sauce and salt and bring to a boil.
StovePot
9
Add the chicken to the stock. Turn down the heat and simmer 20 minutes, until the chicken is cooked. Remove the chicken and shred it.
StoveKnifeCutting board
10
Add the spinach leaves and cook another minute, until wilted.
Stove
11
Thin the miso with a few tablespoons of the hot stock and stir it into the pot. Don't boil again.
💡Don't boil miso: boiling dulls its flavor. Thin it with hot stock and add it at the end.
12
Cook the noodles in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
StovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
13
Drain.
Colander
14
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
15
Arrange the chicken on top.
16
Halve the eggs and arrange them on top, then sprinkle with the green onion.
Knife
17
Drizzle the sesame oil on top and serve immediately.
486calories
51 gprotein
19 gcarbs
21 gfat
● protein 43%● carbs 16%● fat 41%
Per serving, servings (calculated for this version)
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Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
🔧 Tools needed (7) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
