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    Udon noodles, miso broth, poached chicken, pickled radish and BiGG Wasabi Seaweed

    June 10, 2021 1 min read

    BiGG Wasabi Seaweed miso noodle broth

    INGREDIENTS

    BiGG Wasabi Seaweed Seasoning
    25g Pickled daikon radish (Reference the Vegan rice pickled radish)
    1 pkt soba noodles
    100g chicken breast
    6 medium raw prawns peeled and deveined
    1 egg, refrigerated
    1 pkt instant miso soup
    30ml soy sauce
    10ml mirin
    Vegetable oil, for frying

    Tempura Batter
    60g plain flour
    60ml ice cold soda water
    ½ egg

    METHOD

    1. Bring a pot of water to the boil and cook your soba noodles, drain and set aside.

    2. Slice up your chicken breast into bite sized strips and set aside.

    3. Bring a small pot of water to the boil, and place your egg (in the shell) into the water and reduce to a simmer, cooking for precisely 7 minutes and plunge into iced water to stop the cooking process, after the egg is cool place into a ziplock bag with the mirin and soy sauce for 10 minutes to stain the egg.

    4. Combine the tempura batter ingredients and whisk until just combined; then hold the prawns by the tail and dip into the batter shaking off the excess and fry in 180 degrees celsius oil for 1-2 minutes until crispy. Allow to drain on a wire rack.

    5. In a small pot, bring your miso soup to the simmer and place in your chicken cooking for 5-7 minutes until cooked through.

    6. To plate up, cut your ramen egg in half, place the soba noodles in the bottom of a bowl and pour over the poached chicken and miso broth.

    7. Garnish your noodles with the pickled radish, ramen egg, and tempura prawns and generous amount of BiGG Wasabi Seaweed.