Vegetables & Udon in Chicken - Miso Broth
- Reviews 1
Ready In: 2 hrs 40 mins
Serves: 6
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
- Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
- Simmer uncovered 2 hours.
- Strain through muslin lined strainer into large bowl.
- Reserve stock, discard bones and veges.
- Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
- Stand about 20 minutes or until just tender; drain.
- Discard stems, slice caps thinly.
- Bring stock to boil.
- Add miso, ginger and sauce, simmer uncovered 5 minutes.
- Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
- Stir in extra carrot and green onion; sprinkle with nori.
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