Recipe: Chicken sweet chilli miso noodle hotpot

A healthy and delicious one-pot meal for dinner in a hurry. Photo / Fresh Media

Hotpots are comforting one-pot meals with thick, chewy udon noodles simmered directly in a broth. In this recipe, the noodles are heated in a sweet, umami-rich, savoury and spicy broth with chicken and vegetables. It’s an easy one to scale up to feed a family.

Chicken sweet chilli miso noodle hotpot

Serves 2

Ingredients

1-2 chicken thigh fillets, sliced

2 tsp sesame oil

4 cups low salt chicken stock, or dashi

2 Tbsp sake or Shaoxing wine (optional)

½ small carrot, sliced

5cm daikon, sliced (or other root vegetables such as turnip, swede, parsnip, kumara)

4 shiitake mushrooms

20cm leek, sliced

4 Tbsp miso

3 Tbsp sweet chilli sauce

400g udon noodles

2 medium eggs

2 spring onions, sliced (optional)

Coriander (optional)

white sesame seeds

Method

1. Heat the sesame oil in a deep casserole or pot. The hotpot will be served in this dish. Saute the chicken pieces until browned all over.
2. Add the carrot, daikon, shiitake and leek to the pot and pour in the stock and sake. Bring to the boil over medium-high heat, then turn the heat down to low. Cook for 3 minutes.
3. In a small bowl, mix the miso and sweet chilli sauce. Add a ladleful of the broth from the pot into the bowl to thin the mixture, then tip it back into the soup.
4. Add the udon noodles to the broth. Stir gently to separate them. Bring back to a boil and simmer for 5 minutes.
5. Arrange the noodles, chicken and vegetables in the pot, then crack two eggs into the soup. Leave to simmer for 2-3 minutes for the eggs to cook, then turn the heat off.
6. Garnish with spring onion, coriander, and sesame seeds.

– fresh.co.nz