Slow-Simmered Shiitake & Chicken Miso Udon

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 4 cups unsalted chicken bone broth
• 1 cup water
• 1 oz dried shiitake mushrooms (about 6 to 8 caps)
• 3 tbsp Salted Perfection "Perfect Salt Select Blend"
• 1 bunch scallions, whites and greens separated and sliced thin
• 2 heads baby bok choy, quartered lengthwise
• 1 lb frozen Sanuki-style udon noodles
• 1/3 cup high-quality shiro (white) miso paste

Instructions

1. Place the chicken thighs, dried shiitake mushrooms, scallion whites, chicken bone broth, water, and the Salted Perfection "Perfect Salt Select Blend" into your slow cooker. The Five Spice in the blend is going to marry with those earthy mushrooms to create an incredibly deep, aromatic foundation.
2. Cover and cook on the LOW setting for 4 to 5 hours, or until the chicken is tender enough to yield to a fork and the broth is singing with rich flavor.
3. Carefully remove the chicken and shiitake mushrooms to a cutting board. Slice the mushrooms, discarding the tough woody stems, and shred the chicken meat. Return the chicken and sliced mushrooms to the slow cooker and switch the heat setting to HIGH.
4. Submerge the quartered baby bok choy and the frozen udon noodles directly into the hot broth. Cover and let them cook for 10 to 15 minutes, just until the greens are vibrant and tender, and the noodles have achieved that flawless, pillowy chew.
5. Turn the slow cooker completely off. Ladle about half a cup of the hot broth into a small bowl and whisk it with the shiro miso paste until perfectly smooth. Pour this velvety miso slurry back into the slow cooker and stir gently to incorporate.
6. Ladle the fragrant soup into deep, pre-warmed bowls. Garnish generously with the reserved crisp scallion greens to provide a sharp, fresh contrast to the rich broth. DUNZO!