Chicken & Cabbage Okonomiyaki

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until just tender, 1-2 minutes.

Drain and rinse thoroughly under cold water, at least 30 seconds. (Keep empty pot handy for making the broth.)

In a large bowl, whisk together tempura batter mix, ½ cup cold water, and ½ tsp salt until smooth (use 1 cup cold water and 1 tsp salt for 4 servings). Add coleslaw mix and stir until thoroughly combined.

Cover pan with a plate, then carefully flip pancake onto the plate. Add another drizzle of oil to pan, return pancake to pan, and cook 1-2 minutes, until cooked through (lower heat it browning too quickly). Transfer to a cutting board.

Cover pan with a plate, then carefully flip pancake onto the plate. Add a drizzle of oil to pan, return pancake to pan and cook 1-2 minutes, until cooked through (lower heat it browning too quickly). Transfer to a cutting board.

Heat 1 TBSP oil and 1 TBSP butter in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add all the batter and cabbage mixture. Immediately tilt and swirl pan to evenly distribute. (For 4 servings, cook in batches, using 1 TBSP oil and 1 TBSP butter per batch.) Cover and cook, undisturbed, until bottom is crispy and golden brown, 2-3 minutes. TIP: Use a spatula to lift the edges and swirl pan to let excess batter flow underneath.

Cover pan with a plate; carefully flip pancake onto plate. Add another drizzle of oil to pan; return pancake to pan and cook until cooked through, 1-2 minutes more (lower heat if browning too quickly!).

Transfer to a cutting board.

Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites and cook, stirring, until just softened, about 30 seconds.

Stir in 3 cups water (6 cups for 4 servings), miso stock concentrates, pho stock concentrate, soy sauce, and hoisin sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.