Recipe

Asian noodle soup

  • 8 hrs 50 mins cooking
  • Serves 6
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Ingredients

Asian noodle soup
  • 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

Asian noodle soup
  • 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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