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recipes

  • for the chicken stock
  • 1 free range whole chicken
  • 8 thick slices of ginger
  • 8 garlic cloves
  • 5 spring onions, cut in half
  • 1 red onion, quartered
  • 5 litres of water
  • Muslin for straining
  • for the broth
  • 2 litres of chicken stock
  • 200 g udon noodles
  • 1 tsp NoMU Oriental Rub
  • 2 tbsp soy sauce
  • 10 g dashi granules
  • 1 tbsp grated ginger
  • 2 cloves of garlic, finely chopped
  • 1 large mild red chilli, sliced diagonally
  • 100 g shiitake mushrooms, finely sliced
  • 100 g enoki mushrooms
  • 4 large spring onions,
  • sliced thinly on the diagonal
  • 300 g pak choy or tatsoi,
  • washed and trimmed
  • Chives to garnish

Chicken udon broth

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*=Compulsory



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