Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 4 servings
In a medium soup pot or dutch oven, heat the oil over medium heat. Slice the green onions, but keep the white/light green parts separate from the dark green parts. Add the white/light green parts to the oil with the chopped onion and carrot.
Add the garlic, ginger and miso and stir to combine. Cook for 2 minutes, stirring regularly to prevent burning. Add the broth and bring to a simmer. Simmer for 5-7 minutes until the carrots are just barely tender.
Add the udon noodles to the broth and cook for 4-5 minutes until tender. Add the chicken and simmer until the chicken is warmed through. Season to taste with salt and pepper. Transfer to bowls and top with remaining sliced green onions and chili oil to taste.