Asian Chicken Noodle Soup

Chicken

• 1 uncooked, whole chicken (1.2-1.4 kg)
• 1 lemon halved
• 1 brown onion (approx.150 g), quartered
• 3 garlic cloves
• 2 cm fresh root ginger peeled
• 3 spring onions trimmed and quartered
• 3 sprigs fresh coriander stems and leaves
• 2 Tbsp miso
• 2 Tbsp soy sauce
• 1 Tbsp mirin

Broth

• 1 onion halved, (approx. 150 g)
• 1 - 2 fresh red chillies deseeded if preferred
• 3 - 4 dried shiitake mushrooms sliced
• 1 tsp sesame oil
• 1 Tbsp chicken stock paste (see tips)
• 1550 g water
• 4 large eggs washed
• 400 g udon noodles rinsed and separated
• 120 g carrots (approx. 1-2 carrots), halved lengthways and cut into slices (1 cm)
• 100 - 150 g tinned baby corn drained and cut into halves
• 150 - 200 g tenderstem broccoli trimmed and cut in pieces (4-5 cm)
• 1 - 2 tsp fine sea salt to taste
• 1 - 2 spring onions trimmed and thinly sliced
• 2 - 3 sprigs fresh coriander leaves only
• 1 Tbsp crispy, fried shallots for garnishing
• nori seaweed cut into thin strips, for garnishing (optional)