Usuba
Soup with Chicken Dumplings and Udon Noodles
Rich chicken broth with homemade dumplings and udon noodles. The dish is made from chicken bones and feet for the broth, and chicken thigh for the dumpling filling. Served with soy sauce, sesame oil, green onions, and ginger.
- Total
- 140 min
- Standard serving
- 735.6 g
Ingredients
Total 19- Udon Noodles
80 g - Ginger
4.17 g≈ 3/4 slice - Green onion
4.17 g≈ 1 tbsp - Sesame oil
1.67 ml≈ 1/3 tsp - Chicken bones
170 g - Chicken feet
80 g≈ 2 pcs - Water
270 ml≈ 1 cup - Leek
16.67 g - Onion
16.67 g≈ 3.5 clove - Anise (star anise)
0.28 g≈ 1/4 sprig - Bay leaf
0.04 g - Black peppercorns
0.252 g - Wheat flour
41.67 g≈ 1/3 cup - Chicken thighs
41.67 g≈ 1/4 pcs - Chicken broth
4.17 ml≈ 3/4 tsp - Butter
2.286 ml≈ 1/2 tsp - Siberian chives
0.83 g≈ 1/2 tsp - Soy sauce
0.83 ml - Salt
0.42 g
Instructions
- 1
Step 1
Put chicken carcasses, legs, leek, onion, anise, bay leaf and peppercorns in a pressure cooker. Cook for 1 hour, then strain the broth.
- 2
Step 2
Mix water, flour, and salt. Knead the dough until stiff and let it rest for 10–15 minutes.
Roll out the dough and cut circles 8 cm in diameter.
- 3
Step 3
Finely chop the chicken thigh and mix it with chicken broth, butter, Chinese chives, and soy sauce.
Season the minced meat with salt and pepper to taste.
Shape the dumplings and boil them in boiling water.
- 4
Step 4
Place udon noodles in a strainer and dip into boiling water for 40 seconds. Drain.
- 5
Step 5
Pour soy sauce and sesame oil into the bottom of each plate.
Place the udon noodles and dumplings, pour hot broth over them.
- 6
Step 6
Sprinkle the soup with chopped green onions and ginger. Serve hot.
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