Category: Soups, Stews and Chili
Cuisine: not set
4 pounds chicken necks and backs
One 3-pound rack of pork baby back ribs cut into 4 sections
1 large leek halved lengthwise
2 ounces fresh ginger thinly sliced (1/2 cup)
4 garlic cloves
4 quarts water
1/4 cup plus 2 tablespoons shoyu or other soy sauce
1 tablespoon vegetable oil
One 3 1/2-pound boneless pork shoulder butt trimmed and tied
One 12-by-2-inch piece of kombu (seaweed)
Shoyu or other soy sauce for seasoning and brushing
24 ounces fresh or 16 ounces dried chuka soba (curly noodles boiled until al dente
5 ounces baby spinach steamed
4 large soft-boiled eggs peeled and soaked for 1 hour in equal parts soy sauce and mirin (sweet rice wine)
2 thinly sliced scallions 2 sheets of quartered nori (dried seaweed), rice vinegar and togarashi (Japanese chile powder), for garnishing and seasoning
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