For this recipe I used the recipe of Tsukemen of Cooking with dog as inspiration and customised it.

Ingredients for 2 persons:

• One chicken breast
• 250 gr of mushrooms ( I used a mix of Shimeji, Eringi and Oyster mushrooms)
• One garlic clove
• A piece of ginger (1cm*2cm approximately)
• One chili
• Sesame oil
• Miso
• One spring onion
• Chicken broth
• Soy sauce
• Sake
• Noodles
• Toppings:
  • One egg
  • Seaweeds

1. Cut the chicken breast in two pieces (I cut in one third/ two third pieces).
2. Dice the mushrooms in 1cm pieces.
3. Slice the chili in small pieces.
4. Separate the spring onion in 3 pieces: the white one, the dark green one and the intermediate one. Slice thinly the white part and the dark green one.
5. On high heat, pan sear the chicken.
6. Finish cooking the bigger piece of chicken in an oven at 180°C. When cooked let it rest for 5 to 10 minutes.
7. Keep the smallest piece in the pan, reduce the heat to medium and add 3 tablespoons of sake, the chili pieces and the mushrooms dices and cook for 3 minutes.
8. Add one liter of chicken broth, the garlic slightly crushed, the ginger slightly crushed and the intermediate part of the spring onion.
9. Bring to a boil, reduce to medium heat and simmer for 20 minutes.
10. Cook the noodles as described on the packet. Cook the egg as you like it (soft boiled for me).
11. Remove the garlic,the ginger and the intermediate part of the onion.
12. Add 3 tablespoons of soy sauce and the white part of the spring onion and reduce to medium-low heat.
13. Dissolve 2 tablespoons of miso in the soup and add a dash of sesame oil.
14. Finally slice the big part of the chicken, cut the egg in two. In a bowl, put some noodles, add the soup and top it with an half of egg, te chicken slices, the green part of the spring onion and some seaweeds.

Enjoy!