Midnight Tokyo Miso Udon

Ingredients

• 1 tbsp Salted Perfection "Sweet Ginger Finishing Salt", for finishing
• 8 cups chicken or vegetable broth
• 1/2 cup white miso paste
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 cups shiitake mushrooms, thinly sliced
• 3 cups baby spinach, roughly chopped
• 1.5 lbs fresh or frozen udon noodles
• 2 cups cooked chicken breast, shredded
• 4 scallions, thinly sliced

Instructions

1. Grab a large, heavy-bottomed pot—the one that feels like an old friend—and set it over medium heat. Pour in the sesame oil and toss in your sliced shiitake mushrooms. Let them cook gently for about 5 minutes until they soften and release that beautiful, earthy aroma.
2. Pour the broth and soy sauce into the pot with the mushrooms. Bring the whole beautiful pool to a gentle simmer. You don't want a rolling boil here; treat it with respect. Slide in your shredded chicken and let it warm through for a few minutes.
3. While the broth is doing its thing, cook your udon noodles in a separate pot of boiling water according to the package directions until they are perfectly chewy and tender. Drain them well and divide them among six deep, welcoming bowls.
4. Here is the secret to perfect miso: ladling about half a cup of the hot broth into a small bowl and whisking your miso paste into it until it's completely smooth. Remove your soup pot from the heat completely, then pour that rich, cloudy miso mixture back into the soup, stirring gently.
5. Drop your fresh spinach into the hot broth just until it wilts—maybe 60 seconds. Ladle that glorious, steaming miso broth, chicken, and mushrooms right over the noodles in each bowl.
6. Garnish each portion generously with sliced scallions and a healthy pinch of Salted Perfection 'Sweet Ginger Finishing Salt' to wake up all those deep, savory flavors with a bright, zesty warmth. Grab your chopsticks and a spoon, because we are DUNZO!