Miso soup with chicken and Udon noodles

1. Wash the chicken fillet well, dry it with paper towels and cut into small pieces.
2. Marinate the chopped chicken meat by adding rice (or wine) vinegar to it. Hold the meat in vinegar for 15-20 minutes.
3. Pre-washed and dried mushrooms cut into plates.
4. Peel the carrots, cut them as you like - with straws, circles, small cubes.
5. Bring the pre-cooked chicken broth to a boil in a medium-sized saucepan, put the pickled fillet and carrots in it.
6. Add finely chopped chili pepper. If you like it sharper, put it more.
7. Cook everything together for 10 minutes.
8. Put the mushrooms and tomato paste, then cook for another 10 minutes.
9. Add soy sauce. Proceed from personal preferences. I add quite a lot to make the taste rich. The main thing is to choose a high-quality and delicious sauce for cooking this dish.
10. Also put Udon noodles in the broth. Cook everything together for no more than 5 minutes.
11. While the noodles are cooking, chop the green onions.
12. Also at this time, pour a small amount of broth into a separate bowl and dilute the miso paste in it. Pour the resulting mixture into a saucepan with the rest of the ingredients.
13. Sprinkle the finished dish with green onions.

Bon appetit!