Miso Chicken Mince Udon

Miso Chicken Mince Udon

After finishing off the miso oden that I made, I wanted to find another use for the broth, so I used it to make chicken mince.Try putting this mince over rice as well.

Ingredients: 2 servings

Udon noodles
1 pack
Ground chicken
100 g
Broth from Miso Oden (recipe ID: 1870383)
150 ml (minimum)
1 piece
Chopped young green scallions
as desired
Sesame seeds, egg
as desired


1. This is the broth left over from Miso Oden. Finely chop the ginger, add it to the broth and bring to the boil.
2. 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.
3. In a separate pan, add the udon and boil. Transfer to a bowl and pour the broth mixture on top with the chicken mince.
4. 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.