Miso Nikomi Udon 味噌煮込みうどん

Japanese

• 3 cups stock

• 2 green onions

• 1 piece aburaage (deep-fried tofu pouch) (or 2 small aburaage pieces)

• 1 chicken thigh (7 oz, 200 g)

• 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

• 2 large eggs

• shichimi togarashi (Japanese seven spice) (for sprinkling)

For the Seasonings

• 3 Tbsp mirin

• 4 Tbsp miso (divided; I used Hikari Miso® Organic Red Miso)