2 Chukamen noodles
1 clove garlic, finely chopped
1 tsp finely chopped fresh ginger
1 tsp sesame oil
2 cup chicken soup stock
1 cup kombu dashi soup stock
1 Tbsp sake
1 tsp salt
1 tsp sugar
3 tbsp soy sauce
*For toppings:
Chopped negi
Nori (dried seaweed)
Pepper
Preparation:
Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negi and nori seaweed. Sprinkle some pepper if you would like.
*Makes 2 servings