Chicken noodle soup

Chicken

• 1 whole chicken (1.2-1.4 kg, fitting in Varoma dish)
• 1 lemon cut into halves
• 150 g onion cut into quarters
• 3 garlic cloves
• 1 piece fresh ginger (2 cm), peeled
• 150 g spring onions trimmed and cut into pieces (approx. 3 spring onions)
• 3 sprigs fresh coriander
• 2 tbsp miso paste (see tip)
• 2 tbsp soy sauce
• 1 tbsp mirin (see tip)

Broth

• 150 g onion (approx. 1 onion), cut into halves
• 1 - 2 long red chillies deseeded if preferred
• 3 - 4 dried shiitake mushrooms soaked and sliced
  lub 10 g dried mushrooms soaked and sliced
• 1 tsp sesame oil
• 1 tbsp chicken stock paste, homemade
  lub 1 chicken stock cube (for 0.5 l)
• 1550 g water
• 4 eggs (whole)
• 400 g udon noodles rinsed and separated (see tip)
• 120 g carrot (approx. 1-2 carrots), cut into halves lengthways and cut into slices (1 cm)
• 100 - 150 g canned baby sweetcorn drained and cut into halves
• 150 - 200 g broccoli trimmed and cut into small florets
• 1 - 2 tsp fine salt to taste
• 1 - 2 spring onions trimmed and cut into thin slices, to garnish
• 2 - 3 sprigs fresh coriander leaves only, torn, to garnish
• 1 tbsp ready-made fried onions to garnish (optional) (see tip)
• 1 seaweed sheet (nori sheet), cut into thin strips, to garnish (optional) (see tip)