1. Mix together the white and brown miso in a bowl and set aside. 2. In another bowl, mix the soy, water and sugar for the eggs, then marinate the peeled eggs overnight if possible, but for at least three to four hours. 3. Stir fry the bamboo in the sesame oil until dry, add the other ingredients, stir-fry again until dry and set aside. 4. Now you're ready to finish the dish. Have all the ingredients laid out ready to use quickly. Have one pot on the go with the hot stock and another with boiling water, for cooking the noodles. 5. Divide the miso tare between the four bowls and divide the stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste. 6. Cook the noodles to the texture you like, drain and divide between the four bowls. Top with bean sprouts, bamboo, pulled chicken, corn, wakame, egg, butter and chives, and serve piping hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
