For the broth
Ingredients
- 1 Chicken
- 2ea Onion
- 2ea Carrot
- 1 stalk Celery
- 5 g Ground black pepper
- 4 L Cold water
- 6 g Salt
- 45 g Yondu, Light
- 20 g Extra virgin olive-oil
Directions
- 1 Peel and dice the onions, carrots, and celery. Cut the chicken into quarters.
- 2 In a stock-pot with 20 ml olive oil, cook the diced vegetables until they soften, then add the chicken quarters and brown well.
- 3 Cover the vegetables and the chicken with 4 L of water and bring to a boil.
- 4 Once boiling, reduce the heat and let simmer for two hours.
- 5 Remove the chicken from the broth and add salt and pepper to taste.
- 6 Strain and add 45 g Yondu, Light(Jang Sauce), to the broth.
For the buckwheat noodle
Ingredients
- 500 ml Water
- 100 g Buckwheat flour
- 1.5 g Xanthan gum
- 2 g Salt
Directions
- 1 Bring 500 ml of water to a boil in a saucepan. Once boiling, add the buckwheat flour while whisking continuously. Add the salt and allow to cook for 5 minutes to produce a dense, uniform batter with no lumps.
- 2 Add the xanthan gum to the batter and blend with an electric blender until smooth.
- 3 Transfer the buckwheat batter into a condiment squeeze bottle and refrigerate until ready to serve.
Presentaion
Ingredients
Directions
- 1 Heat the broth and serve in a soup dish. Gently squeeze the buckwheat batter into the soup, forming a spiral, as if it were a noodle.
