Cold udon noodle salad with chicken and miso

Ingredients for 2 servings:

• 3 chicken legs
• 1 slice(s) celeriac, about palm-sized and 2 cm thick
• 1 m.-sized carrot(s)
• ½ onion(s)
• 3 spring onions, white bellies and green tips
• 1 leaf lovage
• 2 handfuls of baby spinach or other green vegetables, such as pak choi, blanched broccoli, chard, snow peas, etc.
• 200 g dried udon noodles
• 3 spring onions, the middle part
• Meat from two cooked chicken legs
• 100 ml chicken broth
• 1 tsp miso paste, dark
• 1 shot of Mirin (approx. 1 tbsp), in an emergency a pinch of sugar will do
• 1 tbsp rice vinegar or mild white wine vinegar
• 1 tbsp sesame oil or sunflower oil
• 1 tbsp sesame seeds, roasted
• Soy sauce to taste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Not original Japanese, but still delicious, especially during summer flu

I developed this recipe for summer colds when you don’t like hot chicken broth. It may not be authentically Japanese, but it’s a real treat in the sweltering heat! I’ll describe the entire recipe, including how to make the chicken soup. If you don’t have time for that, you can simply use cooked chicken and broth and then start preparing the noodles. This is also great for leftover chicken from the day before. Roughly chop the soup vegetables and place them in a sufficiently large pot (at least 2.5 L). Do not peel the onion and place it in the pot cut-side down. Roast the vegetables briefly over high heat, then add the chicken thighs skin-side down and fry briefly. Once they’ve browned slightly (the onion can get quite dark), add hot water until everything is covered, season with salt, add the lovage, and, if desired, other soup seasonings (bay leaves, juniper berries, cloves). Cook for 45 minutes over low to medium heat. Check occasionally that there is still enough water and skim off any foam that settles. After 45 minutes, strain the soup. Set aside 100 ml of the broth – ideally, refrigerate immediately. Remove the meat from two chicken thighs, place them in a large bowl, and chill. If you’re multitasking, you can now cook the udon noodles according to the package instructions. If not, it’s best to wait until the very end – they shouldn’t overcook or sit unstrained. Mix the chicken broth with the remaining dressing ingredients and season to taste. Pour over the chicken and return to the refrigerator. Finely slice the middle part of the spring onions, wash the baby spinach, and cut into strips. Add the vegetables to the salad bowl with the chicken and dressing. Strain the udon and rinse thoroughly. The longer the better. The noodles should be completely cold. Mix everything together and season with soy sauce if desired.