This is a blend of Japanese and Chinese ingredients.  We love good Udon noodles (Japanese), Ramen eggs (Japanese) instead of regular eggs.  We use Napa cabbage (Chinese) but baby bok choy is also good.  The Japanese ramen broth is a Dashi which consists of boiled seaweed and dried Bonita fish flakes; and that is good, but a Chinese chicken flavor with a hint of cumin is a little better.  We also like to use Chinese Shaoxing wine instead of Japanese Sake.  Japanese broths can be sweeter when using Mirin.  Chinese doesn’t use sugar or Mirin.  As far a soy sauce is concerned a 50/50 split of regular soy and Japanese Tamari is a good combination.  We also like to add Shitake mushroom as it does add flavor.  One flavor that is neither Japanese or Chinese is a Galangal root that is Thai, Vietnamese, Indonesian used as a substitute for ginger. 

Ramon egg:  The night before boil the egg and peel. In a plastic container add 3 TBSP soy sauce with 3 TBSP sugar and 2 cups water and mix. Drop the peeled egg into the mixture so that it is submerged and leave in the frig overnight to marinate.

Broth:
1 TBSP veg oil
2 chicken thighs with skin and bone
3 garlic cloves, smashed
1” galanga (or ginger)
1 green onion, cut into 2 pieces (separate the green from the white part)
½ tsp cumin seeds
½ tsp peppercorns
1 teaspoon Shaoxing wine
½ tsp soy sauce
½ tsp Tamari soy sauce
4 cups chicken broth
½ bunch of fresh cilantro
1 bay leaf
Shitake mushrooms (rehydrated or fresh)
1 Whole medium carrot, peeled
4 Napa Cabbage leaves
2 packs of fresh jumbo udon noodles Japanese style (1 pack for each bowl)

Add oil in a large pot and add everything but the chicken broth, mushrooms, cilantro and wine, lightly brown everything turning over the chicken thighs and stirring until the chicken browns a little and the other seasonings begin to create an aroma (~2 minutes).  Then add the broth, wine, mushrooms, cilantro, soy sauce and bring to a medium boil reduce to simmer and cook 20 minutes. 

Remove the chicken a shred or cut into piece.  Remove the carrot and cut into matchsticks.  Remove the shitake mushrooms and thinly slice.  Strain the chicken broth and discard everything else.

Return the broth to the pot and heat until hot.  Add the Napa Cabbage leaves until cooked a little. 

Boil the udon noodles in separate water (no salt).  Plate the noodles, then all the other ingredients and then pour over the hot broth and serve while hot.

Makes 2 large bowls

2/9/22