Asian Noodle Soup - cooking recipe

Ingredients

2 1/4 lb chicken necks
1 None Spanish onion, chopped coarsely
1 stalk celery, trimmed, chopped coarsely
1 None carrot, peeled, chopped coarsely
2 None dried bay leaves
1 tsp black peppercorns
2 tbsp tamari soy sauce
1 inch piece fresh ginger, shredded finely
9 oz dried ramen noodles
8 oz Japanese tofu, cubed
1 tbsp vegetable oil
3 oz fresh shiitake mushrooms, sliced thinly
2 heads baby bok choy, chopped coarsely
2 oz enoki mushrooms
2 None spring onions, sliced thinly

Preparation

Combine chicken necks, onion, celery, carrot, bay leaves, peppercorns and 10 cups water in a 4.5-quart slow cooker. Cook, covered, on low for 8 hours.
Strain stock through a fine mesh sieve, discarding solids.
Return stock to slow cooker. Add tamari and ginger. Cook, uncovered, on high for about 20 mins, or until hot. Season to taste.
Meanwhile, cook ramen noodles in boiling salted water until tender then drain. Distribute between serving bowls. Top with tofu.
Heat oil in a large frying pan over medium-high heat. Cook shiitake mushrooms, stirring, until browned all over. Transfer to serving bowls along with bok choy, enoki mushrooms, onions and hot stock. Serve.