Vegetables & Udon In Chicken - Miso Broth - cooking recipe

Ingredients

1 1/2 kg chicken bones
5 liters water
2 medium carrots, chopped coarsely
2 stalks trimmed celery, chopped coarsely
4 black peppercorns
2 bay leaves
2 medium yellow onions, chopped coarsely
10 dried shiitake mushrooms
65 g white miso
50 g ginger, sliced thinly
60 ml soy sauce
600 g fresh udon noodles
1 large carrot, sliced finely extra
4 green onions, sliced finely
2 sheets toasted nori, sliced finely

Preparation

Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
Simmer uncovered 2 hours.
Strain through muslin lined strainer into large bowl.
Reserve stock, discard bones and veges.
Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
Stand about 20 minutes or until just tender; drain.
Discard stems, slice caps thinly.
Bring stock to boil.
Add miso, ginger and sauce, simmer uncovered 5 minutes.
Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
Stir in extra carrot and green onion; sprinkle with nori.