- olive oil: 1 Tablespoon
- garlic: 1-2 cloves
- chicken: 1 breast
- salt & pepper: to taste
- bonito flakes: 1/2 teaspoon
- white miso paste: 1 Tablespoon
- lemon zest: to taste
- ginger: grated to taste
- chili garlic sauce: to taste
- udon noodles: 1-2 packs
- spinach: handful
Heat 1 tablespoon olive oil in sauce pan and add sliced garlic cloves. Add chicken, season with salt and pepper and cook until thoroughly done, cutting into small bite-sized pieces to test. Add 3-4 cups of water to mixture and bring to a boil. Add bonito flakes, miso paste, ginger, chili garlic sauce and lemon zest to taste. Add udon noodles and cook five minutes or until udon is soft. Turn off heat and add handfuls of fresh spinach to hot broth. Wait until spinach is wilted and serve.
Adapted from Table for Two
