In the cold winter months, the best thing is a bowl of steamy soup. This udon is jam-packed with great flavor, protein and healthy ingredients.
Cook udon to package directions. Drain & rinse with some cool water to stop them cooking.
Steam the sweet potato: poke several holes in the sweet potato. Place on a plate and microwave on high for 4 minutes. Remove from the microwave, when cool enough to touch peel and cut into bite sized pieces.
Cook the chicken: heat a splash of olive oil in a skillet over medium high heat. Season both sides of the chicken with the garlic salt and pepper. Cook for 5 minutes or until golden brown. Flip the chicken and cook another 3-4 minutes or until cooked through. Slice the chicken and set aside.
Bring the broth to a boil. Whisk in the miso and soy sauce. Add the mushrooms and sweet potatoes, reduce to a simmer. Cook until they are just warm, about 3 minutes.
Boil a few inches of water in a soup pot. Place the eggs in the pot and cook for 7 minutes for a soft boiled center, a but longer if you want a firmer yolk. Submerge the eggs in ice water, let them cool a few minutes then peel.
Divide the soup into two bowls. Top with the chicken and green onions