Name: Asian noodle soup
Cook time: 530 min
Total time: 530 min
Yield: 6
Ingredients: 1 kilogram chicken necks; 1 brown onion, chopped coarsely; 1 stalk celery, trimmed, chopped coarsely; 1 carrot, chopped coarsely; 2 dried bay leaves; 1 teaspoon black peppercorns; 2.5 litre (10 cups) water; 2 tablespoon tamari; 2.5 centimetre piece fresh ginger (10g), shredded finely; 250 gram dried ramen noodles; 220 gram japanese tofu; 1 tablespoon vegetable oil; 90 gram fresh shiitake mushrooms, sliced thinly; 2 baby buk choy (300g), chopped coarsely; 60 gram enoki mushrooms; 2 green onions, sliced thinly

Ingredients

1 kilogram chicken necks

1 brown onion, chopped coarsely

1 stalk celery, trimmed, chopped coarsely

1 carrot, chopped coarsely

2 dried bay leaves

1 teaspoon black peppercorns

2.5 litre (10 cups) water

2 tablespoon tamari

2.5 centimetre piece fresh ginger (10g), shredded finely

250 gram dried ramen noodles

220 gram japanese tofu

1 tablespoon vegetable oil

90 gram fresh shiitake mushrooms, sliced thinly

2 baby buk choy (300g), chopped coarsely

60 gram enoki mushrooms

2 green onions, sliced thinly

Method

1.Combine chicken, onion, celery, carrot, bay leaves, peppercorns and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

2.Strain stock through fine sieve into large heatproof bowl; discard solids.

3.Return stock to cooker; add tamari and ginger. Cook, uncovered, on high, about 20 minutes or until hot. Season to taste.

4.Meanwhile, cook noodles in medium saucepan of boiling water until tender; drain. Divide noodles into serving bowls. Chop tofu into cubes.

5.Heat oil in same pan; cook shiitake mushrooms, stirring, until browned all over. Divide shiitake mushrooms, tofu, buk choy, enoki mushrooms, green onions and hot stock between serving bowls.

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Ingredients

Method

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