Japanese cuisine is now in Vogue. Original prepare soup according to a traditional recipe.

  • Servings: 8
  • Cooking time: 90 Minutes

Лапша по-японски на пряном бульонеFor the broth:

  • Whole chicken — 1.5 kgs
  • Cardamom (seeds) — 6 pieces
  • The anise (asterisks) — 2 pieces
  • Shallots — 2 pieces
  • Ginger (5 cm) — 1 piece
  • Cinnamon — to taste

For the soup:

  • Egg noodles — 250 grams
  • Watercress — 100 grams
  • Sesame seeds — 2 tablespoons
  • Soy sauce — 6 tablespoons
  • Brown sugar — 2 tablespoons
  • Mirin — 2 tablespoons
  • Onions used to taste
  • Cilantro — to taste
  • Salt — to taste
  • Pepper — to taste

Method of preparation

  1. Shallot slice. Cardamom grind. Ginger cut into thin slices. Sesame seeds roast lightly.

  2. In a saucepan put the shallots, cardamom, cinnamon, anise, sliced ginger and chicken, cover with water, simmer 30 minutes.

  3. Cut off a cooked chicken about 500 g fillet dismantle the fibers. Remove the remaining chicken in the fridge and use later for cooking other dishes, such as salads.

  4. Strain the broth, put spices. Broth strain again through cheesecloth – it should be as transparent as possible.

  5. Wash the pot and go pour prepared chicken broth. Add salt, pour in the soy sauce and mirin. Stir in the sugar. Broth bring to a boil.

  6. Separately boil the noodles. In the plate, lay the chicken fillet, watercress salad (you can substitute arugula), boiled noodles, pour chicken broth, sprinkle with chopped green onions, cilantro and sesame seeds.