Japanese Noodles in Broth
inspired by the Joy of Cooking and Pioneer Woman
1 whole cut up chicken (4-5 lbs)
2 carrots, diced
2 stalks of celery, diced
1 small green chile pepper, diced
1 small onion
1/4 cup soy sauce
2 tbsp sugar
1 tbsp salt
1 lb udon noodles
seven-spice mix (shichimi) or five-spice powder
Cover chicken in about 2-4 quarts of water. Bring to a boil, reduce to a low simmer for 30 min.
Remove chicken from pot, let cool, and shred. Place whole onion in broth. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon or sieve. Add the carrot, celery and peppers to the pot. Stir to combine and simmer for ten minutes to meld flavors.
In another pot, boil water for udon noodles. When water is ready, make udon noodles according to package directions. Drain.
Add soy sauce, sugar, and salt gradually. Taste and adjust seasonings.
To serve, place cooked noodles and shredded chicken in bottom of a soup bowl. Ladle broth over. Sprinkle with seven-spice mix. Top with scallions, carrots, and bean sprouts. Serve with lime wedge.
(Servings: 4, Prep time: 15 min., Cook time: 2 hours, Difficulty: Easy)