- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2010
MethodBroth: Cut up chicken; remove skin. Debone meat; cut into bite-size pieces. Cover and set aside in refrigerator.
In Dutch oven, bring carcass, wings, bones, seaweed (if using), rice, sake, salt, sugar and 8 cups (2 L) water to boil; discard seaweed. Cover and simmer, skimming off foam, until reduced to about 5 cups (1.25 L), about 1 hour. Strain through cheesecloth into serving pot, or cool and refrigerate for up to 24 hours.
Pat tofu dry; cut tofu and cabbage into bite-size cubes. Remove stems from shiitake mushrooms; cut shallow X in each cap if desired. Peel carrots; slice carrots and leeks on bias into 1/3-inch (8 mm) thick slices.
Arrange tofu, cabbage, shiitake mushrooms, carrots, leeks and enoki mushrooms on platter. Sprinkle with green onion.
Dipping Sauce: Divide ponzu sauce among 4 small bowls; mix in daikon.
Heat chicken broth on stove top just until simmering; add chicken meat and return to simmer. Place pot on burner on table. Simmer for 10 minutes.
Add about one-quarter of the vegetables at a time to hot pot; simmer until desired doneness. Remove chicken and vegetables from broth to dip into sauce.
Add noodles to remaining broth; cook until heated through. Ladle into bowls.
Nutritional facts Per serving: about
- Sodium 169 mg
- Protein 14 g
- Calories 375.0
- Total fat 4 g
- Potassium 476 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 70 g
- Iron 21.0
- Folate 41.0
- Calcium 12.0
- Vitamin A 67.0
- Vitamin C 15.0