Udon noodle soup with chicken, shiitake, pak choi and carrots

Ingredients for 2 servings:

• 175 g udon noodles, fresh
• 100 g chicken breast fillet(s) without skin
• 2 baby pak choi
• 1 carrot(s)
• 50 g shiitake mushroom(s), fresh
• 1 shallot(s), peeled, finely diced
• 1 garlic clove(s), peeled, finely diced
• ¼ tsp ginger root, peeled, finely diced
• some sesame oil, light
• 500 ml vegetable broth or chicken broth
• 1 tbsp miso paste, light
• 1 spring onion(s)
• Soy sauce, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Cook the udon noodles according to the package instructions, drain in a colander, and let it drain. Cut the chicken into strips. Separate the baby bok choy into individual leaves, except for the center, wash, and separate the green and white parts, possibly cutting them slightly smaller. Peel the carrot and cut into julienne strips. Clean the shiitake mushrooms, remove the stems, and slice the tops. Clean and wash the spring onions, then slice the white and green parts separately. Heat the oil in a pot, sauté the shallot, the white part of the bok choy, the spring onion, and the garlic. Deglaze with the stock, add the meat and shiitake, and cook over low heat for five minutes. Mix the miso paste with a little hot stock in a small bowl, add to the pot, and do not let it boil. Add the baby pak choi greens, the carrot strips and the noodles, let it simmer for a short while, season with soy sauce and serve sprinkled with spring onion greens.