Sumashi Jiru Recipe
Ingredients
| Udon | 12 Ounce | |
| 1 large chicken breast, skinned, boned and cut into thin strips | ||
| Dashi | 5 Cup (16 tbs) | |
| 6 dried mushrooms, soaked in cold water for 30 minutes, drained and sliced | ||
| Soy sauce | 2 Teaspoon | |
| Scallions | 2 , chopped | |
| 6 strips of lemon rind | ||
Directions
Cook the noodles in boiling salted water for 5 to 12 minutes, or until they are just tender.
Drain and keep hot.
Put the chicken meat strips into a large saucepan and pour over the dashi.
Bring to the boil, then reduce the heat to moderate.
Cook for 3 minutes.
Add the mushrooms and soy sauce and cook for a further 2 minutes.
Stir in the udon and return to the boil.
Cook for 1 minute, then remove the pan from the heat.
Pour the soup either into a large warmed tureen, or into six individual small soup bowls.
Garnish with spring onions (scallions) and lemon before serving.
Drain and keep hot.
Put the chicken meat strips into a large saucepan and pour over the dashi.
Bring to the boil, then reduce the heat to moderate.
Cook for 3 minutes.
Add the mushrooms and soy sauce and cook for a further 2 minutes.
Stir in the udon and return to the boil.
Cook for 1 minute, then remove the pan from the heat.
Pour the soup either into a large warmed tureen, or into six individual small soup bowls.
Garnish with spring onions (scallions) and lemon before serving.
Chef
