Ingredients:
· 1 Liter (33.83fl oz) of Aneto chicken broth
· 2 tablespoons of miso paste
· 2 tablespoons of soy
· 8 shitakes
· 6 shallots
· 2 chicken breasts
· 2 packages of noodles udon (300g)
· 1 egg
· flour
· bread crumbs
· salt
· pepper
· olive oil
· chives (to decorate)
Directions:
1- Boil the chicken broth in a saucepan. When the broth is boiling, add the 2 tablespoons of miso and reserve it.
2- Put a little bit of olive oil in a frying pan, cut the shallots and the shiitakes into slices and sauté them at a high heat for 3-5 minutes. When they are ready, add them to the broth and reserve this blend.
3- Season the chicken breast with pepper and roll it into flour. Then coat it with egg and, finally, with the breadcrumbs. Fry it in a pan with a little bit of olive oil at a low heat in order to get well-done meat. Reserve it on a piece of kitchen roll to eliminate the oil excess.
4- While you are frying the chicken breast, boil the broth again. When it boils, add the noodles and let it cook for 3 minutes. Then, incorporate the soya and turn off the fire.
5- Serve the soup with the noodles in a bowl. Cut the breast into crunchy slices, put them on the top of the soup and season it with some finely cut chive.
* Recipe by Aneto Broths
