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200mg fresh udon noodles
500ml dashi (made by combining 1 tsp dashi powder with 500ml boiling water)
3 sprigs spring onions, cut into lengthwise strips
150g chicken breast, sliced into thin strips
You Also Need:
20ml soya sauce
2 tsp togarashi (7-spice chilli pepper mix)
• Pour the dashi into a large saucepan and bring to boil, then reduce to simmer. Add half the spring onion, mirin, soya sauce and sugar. Simmer for 5 minutes. Add chicken strips.
• Cook noodles in a separate saucepan of boiling, lightly salted water for 5 minutes, stirring gently. Drain and rinse well.
• Divide noodles into 2 bowls, top with the remaining spring onions and ladle the soup over. Sprinkle on some togarashi.
Per Serving: 490 calories, 74g carbohydrates, 34g protein, 4g fat, 7g fibre, 1.2g sodium