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Categories:
chicken stock bonito flakes soya sauce ginger Enoki mushrooms fresh udon noodles nori scallions shiso leaf
Viewed: 38 - Published at: 4 years agoIngredients
- 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
Method
- Heat the chicken broth in a saucepan with the bonito flakes.
- Just before it boils, strain into a clean pot.
- Discard the bonito.
- Stir in the soy sauce, ginger, and mushrooms.
- Add noodles to pot and simmer for 2 minutes or until heated through.
- Add the seaweed.
- Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.
