Name: Asian noodle soup
Cook time: 530 min
Total time: 530 min
Yield: 6
Ingredients: 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

Ingredients

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

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.

Strain stock through fine sieve into large heatproof bowl; discard solids.

Return stock to cooker; add tamari and ginger. Cook, uncovered, on high, about 20 minutes or until hot. Season to taste.

Meanwhile, cook noodles in medium saucepan of boiling water until tender; drain. Divide noodles into serving bowls. Chop tofu into cubes.

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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