Winter Melon and Shirataki Noodles Recipe

Winter melon and shirataki noodles soak up the savoriness of ground chicken.

Cooking time

25 minutes

Calories

131kcal

Sodium

0.7g

Nutrition facts are for one serving.

Directions

Cut the winter melon into large bite-size pieces, remove the rind. Boil in salted water, then rinse under cold water. Parboil the shirataki noodles, chop into easy-to-eat lengths.
Combine (A) in a pot to prepare the broth, add in the ground chicken meat and turn on the heat. Once the ground meat is cooked through, remove any scum that has formed, add in (1), and gently simmer over low heat.
Thicken the broth with the potato starch dissolved in water, serve into bowls and garnish with grated ginger.

Cooking Basics

Dashi - how to make from kombu and dried bonito flakes

Ingredients (for 800 ml / 27 fl. oz. of dashi)

Kombu/kelp: 10 g (3 × 25 cm / 1.2 x 10 in.)

Katsuobushi/bonito flakes: 20 g (0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water for 30 minutes, then heat over medium heat. Just before the water comes to a boil, remove the kombu and turn off the heat. After a few minutes, add in the bonito flakes and allow to sit for 2 minutes. Place a dampened paper towel over an all-purpose strainer and strain the dashi.