Stolen from Wagamama’s recipe!

Ingredients

  • Chicken
  • Egg
  • Flour
  • Low salt chicken broth - 400ml, add more if required.
  • Red Miso (1 tbsp)
  • White Miso (2 tbsp)
  • Soy sauce (2tsp) +
  • Sesame oil (1tsp)
  • Fish sauce (1tsp)
  • Mirin (japanese cooking wine) (2tbsp)
  • Dried seaweed
  • Menma (bamboo shoots)
  • Stir fry ingredients - brocolli, snap peas, carrots etc.
  • Noodles

Cut chicken into bite size pieces.

Break egg into a bowl, add seasoning and a small bit of flour, put chicken in egg mix, set to one side.

In a small bowl add warm water to dried seaweed.

In a small pan heat mirin. When starting to bubble, set fire to it. Careful! It should go out on it’s own. Remove from heat.

In small bowl mix Red Miso, White Miso, Soy, Sesame oil, Fish sauce and the mirin together. Season and blend to a paste.

Heat up the chicken broth/stock in a large pan. When hot, add the miso paste and mix thoroughly. This is the basis for the soup.

Heat up a pan of water and cook noodles.

When everything ready, stir fry the chicken quickly, then add the veg over a high heat. Soy sauce can be used to season here.

Serve asap, noodles in bowl first, then soup, then stir fry. Top with menma, seaweed, and chilli oil.