Large pot
Large pot
Food processor
Colander
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 2 tablespoons soy sauce
- 1 teaspoon dashi granules; omit if you can't find it
- 2 shallots peeled and diced
- 5 ounces shiitake mushrooms stems discarded and caps thinly sliced
- 8 cups water or chicken stock
- 16 ounces fresh, frozen, or dry udon
- 1 tablespoon freshly grated wasabi or use prepared paste
- 4 tablespoons neutral oil
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon dashi granules; omit if you can't find it
- 1 teaspoon sesame oil
- 1 tablespoon yuzu miso
- 5 ounces baby kale
- Salt and pepper to taste
For serving:
- Sliced scallions
- Microgreens optional
- Sesame seeds
Prepare the broth:
Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the ground chicken and cook, breaking it up with a spoon, for 15 minutes until cooked through and well-browned. Pour in the soy sauce and 1 teaspoon dashi granules and toss to combine. Remove the chicken from the pot and transfer it to a bowl.
Leave the pot on medium heat and add diced shallot. Sauté for 5 minutes before adding the sliced shiitake mushrooms. Cook the mushrooms for 8–10 minutes until lightly browned. Season lightly with salt and pepper.
Finish the udon broth:
Whisk the mirin, soy sauce, dashi granules, and sesame oil in a bowl. Add the yuzu miso. Scoop out one cup of hot broth from the pot. Continue to whisk together until the miso is completely melted into the liquid. Pour the mixture into the pot.
Add the baby kale and cook for 5 minutes until wilted. Taste and season the broth to your preferences. Turn off the heat.
Calories: 761kcal | Carbohydrates: 85g | Protein: 40g | Fat: 31g | Sodium: 2504mg | Fiber: 8g | Sugar: 14g | Vitamin C: 1mg