Tinola Miso Udon (Filipino × Japanese)

Method

1. Bring a small pot of water to the boil over high heat, lower the eggs straight from the fridge in with a ladle and cook for 6 min 30 sec. Plunge them into iced water, cool and peel. The yolks will be soft and jammy.

   Add in this stepEggs 2

   high heat

2. Cut the ginger into fine matchsticks and mince the garlic. Heat the oil in a 20 cm pot over medium heat and stir the ginger and garlic for 2 min until fragrant. Move on before the garlic turns brown.

   Add in this stepVegetable oil 1 tbspFresh ginger 25 gGarlic cloves 2

   medium heat

3. Cut the chicken into bite-sized pieces, add it and stir over medium-high heat for 4 min, until the outside turns white.

   Add in this stepBoneless chicken thighs 300 g

   medium-high heat

4. Add the water, dashi powder and the chayote cut into 3 cm pieces. Bring to the boil over medium heat, skim, and simmer for 8 min, until the chicken is cooked through and the chayote is tender.

   Add in this stepWater 850 mlInstant dashi powder 1 tspChayote (or courgette) 200 g

   medium heat

5. Drop the frozen udon straight into the broth and cook over medium-high heat for 2 min, loosening the strands gently with chopsticks, until they separate and are hot all the way through.

   Add in this stepFrozen udon noodles (single blocks) 2

   medium-high heat

6. Turn the heat down to low heat. Put the miso in a ladle, dip it into the broth and stir with chopsticks until dissolved, then mix it into the pot. Add the fish sauce and spinach and heat for 1 min. Don't let it boil after the miso goes in, or the aroma fades.

   Add in this stepWhite miso 2 tbspFish sauce 1½ tspSpinach 60 g

   low heat

7. Divide the udon and broth between bowls and top with the halved eggs and sliced spring onions.

   Add in this stepSpring onions 1