Ingredients
1kg chicken (use the bone only)
1 white onion (leek)
30 grams ginger
2 liters water
4-5 tablespoons soy sauce
3 tablespoons sake
1/3 teaspoon salt
A bit of pepper and sesame oil
4 balls of chinese noodles
8 pieces yakibuta (chinese pork ham)
4 pieces naruto (you can get this at an Asian market)
1/2 bunch spinach
1/2 sheet nori
1/2 green onion
A bit of shinachiku (chinese flavored bamboo shoots)
Preparation
Preparing the Soup
1. Clean chicken bone, remove fat and other nasty stuff, wash well. Then cut it into large butsugiri (large pieces).
2. Boil water in pot, put bones in it. Boil bones until the color of the bone changes. Place bones on strainer to drain water.
3. Prepare a large deep pot with water (1.5 liters), leek, ginger and bones together. Start to boil on a high flame.
4. When it comes to a boil, get rid of the rest of the nasty stuff from the bones and continue until all of it is gone.
5. Continue heating for 1 hour with mid-low flame.
6. Filter it on the bowl by strainer with thin cloth or kitchen towel on top.
Preparing the Toppings
1. Wash spinach, place it in a pot of boiling water from stem, then boil. Cut spinach into 5cm length.
2. Cut nori into quarter sizes.
3. Slice green onion into thin koguchigiri (thin slices), soak in water, then dry with cloth or paper towel.
Finishing Touches
1. Heat up soup stock, add soy sauce, sake, salt, pepper and sesame oil.
2. Boil water in a large pot, boil noodles.
3. Set serving bowls warm, pour soup/noodles.
4. Add yakibuta, naruto, spinach, shinachiku and nori on top.
5. Shake pepper and garnish with green onion as desired.
6. Enjoy!
Finished Product
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