Nagoya Miso-Nikomi Udon

Cut the chicken into small pieces. Briefly blanch the fried tofu and cut into strips. Thinly slice the kamaboko and slice the leek diagonally.

Bring the dashi to a boil in a heat-safe pot. Mix the miso and sugar into the broth, then add the chicken and tofu. Return to a simmer and cook the chicken through to 74°C.

Add the pre-cooked udon and simmer for about 5 minutes. Add the kamaboko and leek, crack in the eggs, cover and simmer until the eggs are set.