- BRING 4 cups water to a boil in a pot over medium-high. Stir chicken with carrot, 1 tbsp miso paste, ginger, garlic powder and cornstarch until combined. Roll into 3 logs about 1 in. thick. Cut into 1-in. pieces. Pat each piece into meatball shape, then drop into boiling water. Add udon. Reduce heat to gentle boil and cook until meatballs are cooked through, about 5 min.
- PLACE remaining miso in a small bowl and whisk in a ladleful of boiling soup. Remove pot from heat and stir in miso mixture and cilantro.
Udon are thick white noodles made from wheat flour that are used in Japanese cooking. Look for them in the Asian section of the supermarket. Or use 200 g medium rice noodles instead – just soak them in hot water for 5 min before adding to the soup.
We rolled the meatball mixture into a log and cut it instead of just rolling into balls, because we found this method was much faster.