Chicken & Soba Noodle Broth
Cook Time 30 minutes
2 carrot, cut into thin strips (julienne)
1 Daikon (white radish), cut into thin strips (julienne)
1 onion, finely sliced
1 teaspoon ginger paste
¼ cup miso
spring onion, thinly sliced on an angle
2 cups baby spinach, packed or wombok
6 nori seaweed sheets, sliced in 10 cm x 2 cm strips
2 shallots, sliced in rounds, white and green
Shredded Chicken (optional)
4 cups chicken stock
1 Chicken carcass
Enough water to cover the chicken
Vegetables – carrots, celery, potatoes etc.
Apple Cider Vinegar
Bring to boil. Turn down the heat and simmer for 1 hour
Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 3 minutes. Drain and set aside.
In a large saucepan over medium-high heat, place 1 tablespoon ghee, onion, carrot, daikon and sweat (1 minute). Add and whisk together the stock, 4 cups water, miso and ginger. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.
Add the seaweed and spinach and cook until slightly softened but still bright green about 1 minute. Add the green onions. Taste and adjust the seasonings.
Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately.