4 cups of chicken broth
1 chicken bouillon cube
3 scallions chopped
1” fresh ginger grated
1” garlic cloves pressed
2 1” pieces of daikon
2 Napa Cabbage leaves (or bok choy leaves)
2 eggs hard boiled and peeled
½ Lb. port tenderloin cut into thin slices
4 shrimp peeled and de-veined
1 small lime cut into quarters
4 shiitake mushrooms (if dried re-hydrate)
1 carrot cut into match sticks
1 TBSP sake
1 TBSP Aji-Mirin (Sweet cooking rice seasoning liquid by Kikkoman)
1 TBSP soy sauce
1 TBSP vegetable oil
In a Dutch oven fry the pork in the oil until almost done on low heat and remove. Should still be pink in the center.
Add the chicken broth, bouillon cube, lime and the daikon and on medium heat simmer the chicken broth. Cook 30 minutes.
Peel the carrot and cut into match sticks. Place in a bowl and add salt. This will wilt the carrots. When they are flexible rinse off the salt and set aside.
Remove the lime from the broth and discard.
Place the eggs in a pan and add about ½” water. Bring to a boil on medium high heat and then cover and cook for 11 minutes. Drain the hot water and run cold water over the eggs to cool the eggs. Crack the eggs and place in the cold water. After a while the eggs should be easy to peel as the water soaks under the shell. Cut in half and set aside.
Return the pork, add the ginger and the garlic and the scallions. Cook another 10 minutes. Add the sake, mirin, soy sauce, mushrooms, cabbage leaves and shrimp. Cook another 15 minutes.
Boil water in a separate pot for the noodles and cook 4 minutes.
Drain noodles, plate in a bowl with the noodles first, add all the ingredients on top of the noodles then with a ladle the broth over and serve. We use chop sticks and a soup spoon.
As of 5/25/21