Asian Chicken Noodle Soup

Chicken and Marinade

• 16 oz chicken thighs, boneless and skinless
• 3 garlic cloves
• ¾ in. fresh ginger, peeled (approx. 0.5 oz)
• 3 green onions, trimmed and quartered (approx. 2 oz)
• 3 sprigs cilantro, stems and leaves
• 2 tbsp miso
• 2 tbsp soy sauce
• 1 tbsp mirin

Broth

• 1 - 2 fresh chilies (e.g. serrano), sliced
• 3 - 4 shiitake mushroom, dried, sliced
• 1 tsp sesame oil
• 1 tbsp chicken stock paste (see Tip)
• 55 oz water
• 4 eggs, washed
• 4 oz carrot, halved lengthways and sliced (½ in.) (approx. 1-2 carrots)
• 3 ½ - 5 ½ oz baby corn, canned, drained and halved
• 5 ½ - 7 oz broccolini (approx. 1 bunch) trimmed and cut into pieces (1½-2 in.)
• 14 oz dried udon noodles
  or 14 oz dried ramen noodles
• 1 - 2 tsp salt, to taste
• 1 - 2 green onions, trimmed and cut into thin slices, to garnish
• 2 - 3 sprigs cilantro, leaves only, torn, to garnish
• 1 tbsp ready-made fried onions, to garnish
• 1 nori sheet, cut into thin strips, to garnish