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Somen (chicken broth somen) | Recipe transcription from Kumano Genkai Shokudo

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Ingredients

鶏ひき肉 : 200g
長ネギ : 1本
Grated ginger : 小さじ1
油 : 大さじ2
(A) Water : 1L
(A) Salted kelp : 大さじ1
醤油 : 大さじ1
塩 : 小さじ1
そうめん : 適量
薬味ねぎ : 2本

Time required

20minutes

Procedure

1) Make the Scorched Onion Oil 00:48
Add oil to a pot.
Cut the white part of the leek in half lengthwise, then cut it into thin strips diagonally and add to the pot.
Add grated ginger.
Heat and stir fry until lightly browned.
2) 鶏出汁を作る 01:59
Add (A) and ground chicken and mix until smooth.
Once loosened, place on medium heat and heat while stirring.
Once boiling, stop stirring and simmer over low heat for 10 minutes.
3) Do the preparations 03:14
Add water (not included in the recipe) to another pot and heat.
Chop the spiced onions into small pieces.
4) 鶏出汁を仕上げる 03:28
2に醤油を加えて火を止める。
味見をして塩を加えて混ぜる。
5) そうめんを茹でる 04:03
Add the somen noodles to the boiling water in step 3 and boil for the specified time.
Wash thoroughly under running water to remove slime.
6) 盛り付ける 04:17
お皿にそうめんを盛り付ける。
丼に4を入れ、薬味ねぎを散らしたら完成。

Point

-You can add grated garlic if you like.
- It is a good idea to taste the chicken stock before adding salt and adjust the amount of salt to your liking.
・Chicken stock can also be eaten chilled.
-If you eat the chicken broth chilled, you can add kimchi to it if you like.
- You can add chili oil or powdered Japanese pepper to taste.
・It is recommended to eat it with cold somen noodles and hot chicken broth.