This is the broth left over from Miso Oden. Finely chop the ginger, add it to the broth and bring to the boil.
Add the chicken mince and stir the mixture very well with a pair of cooking chopsticks until cooked through. The meat is cooked through when browned and the broth is bubbling.
In a separate pan, add the udon and boil. Transfer to a bowl and pour the broth mixture on top with the chicken mince.
Top as you like with some chopped young green scallions, sesame seeds and egg (boiled or raw) to finish.
Story Behind this Recipe
I really love Red Chazuke (made by crushing an egg from miso oden and covering with plenty of broth and white rice) and I didn't want to throw away the broth from the oden I made. Red miso and chicken complement each other really well so I decided to combine the broth with chicken mince.
Adding ginger to the broth helps to eliminate the odor of the chicken and adds a nice kick to the flavor. Mix very well in step 2 to make a deliciously crumbly mince. If you don't have a lot of broth left, this dish will end up like tantan noodles without broth. Make sure to combine the noodles and broth well before serving.