For this you really homemade chicken stock. From there it's simple.
Mix 1 tbsp grated fresh ginger, 1 tbsp miso paste and 600 ml chicken stock. Bring to the boil and simmer for 15 mins.
To glaze the chicken:
mix 2 tbsp miso paste with 2 tbsp Mirin and 2 tbsp olive oil. Whisk and use to cover 2 chicken breasts.
Fry the breasts in a bit of oil, 5 mins on each side
Boil some noodles (mine took 3 mins) and an egg for 6 mins.
Add some decorative mushrooms to the broth and cook for 2 mins.
Seve as shown, with some nori, Shichimi Togarashi (a Japanese orange/pepper mix), half a boiled egg and some sprouts
Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.
Inspiration: Donna Hay
Inspiration: Donna Hay
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