Directions

To Make

1. Marinade diced chicken with salt and pepper and let it sit for 10 mins.
2. In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.
3. Heat cooking oil on a pan and pan fry diced chicken until brown on all sides. Do not overcrowd, cook in batches. Set aside.
4. In a sauce pan heat up dashi stock with salt, light soy sauce, mirin and ginger paste. Let it come to a gentle boil.
5. Stir in slurry and let it thicken. Toss in chopped leek and cook for 2 mins.
6. Pour in ½ of the beaten eggs around the pot and let it cook for 30 secs. Give it a stir and pour remaining beaten eggs.
7. Pour soup over the udon and serve with chopped spring onions and Shichimi Togarashi (optional).