2 cups low sodium chicken broth
2 cups dashi stock (can also substitute more chicken stock)
5 slices ginger
1 tablespoon soy sauce (plus 1 teaspoon, divided)
2 tablespoons oil (plus 1 teaspoon, divided)
3 cloves garlic (smashed)
2 boneless skinless chicken thighs (cut into bite-sized pieces)
salt and pepper
1 teaspoon cornstarch
1 tablespoon mirin
8 oz. fresh or frozen udon noodles (frozen preferred; 225g)
1 scallion (julienned)
Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.
Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.
Stir in the mirin and 1 teaspoon soy sauce and cook for another minute.
Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken. Garnish with scallions.