Japanese Chicken Noodle Soup
|Rich chicken broth||8 Cup (128 tbs) (But Clear)|
|Whole chicken breast||1 Large|
|Japanese peppers||1⁄2 Teaspoon (Sansho)|
|Bean thread noodles||4 Ounce, soaked in warm water for 10 minutes, drained|
|Dried wakame seaweed||6 , soaked in warm water for 10 minutes, drained (6 Strips)|
In a pot, place the chicken broth, bring to a boil, reduce to a simmer.
Add the chicken breast and poach, uncovered, for 35 minutes, or until the breast is tender.
Remove any scum that rises to the surface while poaching the chicken.
Cool the breast, remove the meat from the bones and shred it.
Sprinkle with salt and pepper.
In 6 soup bowls, arrange equal portions of chicken, noodles, and 1 strip of seaweed.
Pour in the steaming hot broth and garnish with anything green that strikes your fancy and brings out the poet in you.
Finally minced green tails of scallions, young parsley leaves, and watercress, all are excellent.