1Cut the chicken thighs into bite-sized pieces. Cut the green onions diagonally into 1-1.5cm pieces. Cut off the stems of the shiitake mushrooms and cut them in half.

2Cut the kamaboko into bite-sized pieces. Remove excess oil from the fried tofu in boiling water and cut into strips.

3Mix (A) in a bowl.

4Put the stock in a pot, boil, then add the chicken. Once boiling, add the green onions, shiitake mushrooms, fried tofu, and Ginger Pickled in Honey, and simmer until cooked through. Add the kamaboko and udon noodles, and simmer for about 2 minutes. Dissolve and mix in ③, then crack an egg into the pot and simmer until it is half-cooked.


[Tip:]
Adjust the amount of Ginger Pickled in Honey to your liking. Adding various ingredients will bring out the umami and make it delicious. Substituting red miso for the miso will give it a more authentic taste.