Asian chicken noodle soup

Chicken

• 1 whole uncooked chicken (1.2-1.4 kg)
• 1 lemon, cut into halves
• 1 brown onion (approx.150 g), cut into quarters
• 3 garlic cloves
• 2 cm piece fresh ginger, peeled
• 3 spring onions/shallots, trimmed and cut into quarters
• 3 sprigs fresh coriander, roots, stems and leaves
• 2 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin

Broth

• 1 brown onion (approx. 150 g), cut into halves
• 1 - 2 long 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 whole eggs, washed
• 400 g udon noodles, rinsed and separated
• 120 g carrot (approx. 1-2 carrots), cut into halves lengthways and cut into slices (1 cm)
• 100 - 150 g canned baby corn, drained and cut into halves
• 150 - 200 g broccolini (approx. 1 bunch), trimmed and cut into pieces (4-5 cm)
• 1 - 2 tsp sea salt, to taste
• 1 - 2 spring onions/shallots, trimmed and cut into thin slices, for garnishing
• 2 - 3 sprigs fresh coriander, leaves only, torn, for garnishing
• 1 tbsp fried shallots, for garnishing
• 1 nori sheet, cut into thin strips, for garnishing (optional)