2 tbsp olive oil
1 onion, finely diced
6 garlic cloves, smashed, chopped
½ knob ginger, grated
1 cup mushrooms, sliced finely
1.5 chicken breasts, sliced into strips
1 tsp sesame oil
4 spring onions, roughly chopped
3 tbsp dark miso paste
1 tbsp Sambal Oelek
1 tbsp brown sugar
1 tbsp soy sauce
3 tbsp mirin
750ml chicken stock, warmed
1 cup soy milk
1 250-300g packet soba noodles
4 boiled eggs, quartered
1 Nori sheet, cut into 4
In a large, hot pot with the olive oil, gently sauté the onion, garlic, ginger, and mushrooms with salt and pepper for about 2 minutes. Add the sliced chicken and sesame oil sweat everything off until the chicken is about halfway cooked.
Add the miso paste, spring onions, Sambal Oelek (add more or less if you want a spicy dish), brown sugar, soy sauce, mirin, and chicken stock and stir to combine, then stir in the soy milk.
Cover with a lid, bring to the boil, then reduce to a simmer and remove lid. Chicken should be cooked.
Meanwhile, once the broth is boiling, in a separate pot full of boiling water, cook the soba noodles (about 4 minutes). Drain and divide amongst 4 bowls.
Serve the noodles with a few ladlefuls of broth and top with sesame seeds, fried shallots, spring onions, egg and nori sheets.