Place the water and dashi powder into a medium saucepan and bring to a boil. Add the chicken thigh pieces and cook until white, around 3 minutes.
2 cups water, 2 tsp dashi powder, 2 boneless chicken thighs
In a small bowl, mix together the red miso, white miso and mirin. Reduce heat to a simmer and add into the stock. Stir through.
1 tbsp red miso paste, 1 tbsp white miso paste, 2 tbsp mirin
Add the udon noodles, shiitake mushrooms, carrot and fried tofu pieces. Make sure everything is covered by the stock. You can add a little extra water if needed. Cover and steam for a further 5 minutes, then remove the lid.
240 g udon noodles, 4 fresh shiitake mushrooms, 1 carrot, 100 g fried tofu
Transfer cooked ingredients into serving bowls and cover with a ladle or two of stock. Garnish with optional toppings such as spring onion and shichimi chilli powder (if using).
spring onion, shichimi togarashi
Optional: If you are based in a country where it is unsafe to eat raw eggs, please skip this step. Crack 1-2 eggs in the centre of the pot, and partially cook, uncovered, for a few minutes. Carefully transfer the yolk into a small dipping bowl. Dip the soup ingredients (noodles, chicken etc) into the egg yolk.