Vegetables & Udon in Chicken - Miso Broth |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe. Ingredients:
1 1/2 kg chicken bones |
5 liters water |
2 medium carrots, chopped coarsely |
2 stalks trimmed celery, chopped coarsely |
4 black peppercorns |
2 bay leaves |
2 medium yellow onions, chopped coarsely |
10 dried shiitake mushrooms |
65 g white miso |
50 g ginger, sliced thinly |
60 ml soy sauce |
600 g fresh udon noodles |
1 large carrot, sliced finely extra |
4 green onions, sliced finely |
2 sheets toasted nori, sliced finely |
Directions:
1. Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
2. Simmer uncovered 2 hours.
3. Strain through muslin lined strainer into large bowl.
4. Reserve stock, discard bones and veges.
5. Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
6. Stand about 20 minutes or until just tender; drain.
7. Discard stems, slice caps thinly.
8. Bring stock to boil.
9. Add miso, ginger and sauce, simmer uncovered 5 minutes.
10. Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
11. Stir in extra carrot and green onion; sprinkle with nori.
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