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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
6 cups chicken stock |
1 ounce bonito flakes |
3 tablespoons soya sauce, to taste |
1 1/2 teaspoons chopped pickled ginger |
2 ounces enoki mushrooms |
fresh udon noodles |
2 sheets nori, crumbled |
3 scallions, sliced, thinly |
shiso leaf, shredded for garnish |
Directions:
1. Heat the chicken broth in a saucepan with the bonito flakes.
2. Just before it boils, strain into a clean pot.
3. Discard the bonito.
4. Stir in the soy sauce, ginger, and mushrooms.
5. Add noodles to pot and simmer for 2 minutes or until heated through.
6. Add the seaweed.
7. Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.
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