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Asian chicken soup with miso, Udon noodles and grilled chicken legs, marinated in Teryaki sauce

Asian chicken soup with miso, Udon noodles and grilled chicken legs, marinated in Teryaki sauce


The meat is marinated in Teryaki sauce for 30 minutes at room temperature.

Meanwhile, boil the noodles according to the instructions on the package.

Add the miso paste to a pot, along with 1.5 liters of water and Shiitake mushrooms. Boil on low to medium heat for a few minutes.

Heat a grill pan over high heat and fry the pieces of meat for a few minutes on each side, depending on the size, until they are completely cooked. Let it rest for 5 minutes under aluminum foil.

Place the noodles on plates, pour the soup on top, then place thick slices of meat in the soup. Sprinkle with onion rings.