Ingredients
- 100 g (3½ oz) rice vermicelli
- 6 Chinese cabbage (wombok) leaves, chopped
- 1 small carrot, finely sliced
- 12 small shiitake or oyster mushrooms, halved
- 4 spring onions (scallions), cut into short lengths
- 250 g (8 oz) baby bok choy, chopped
- 6 cups (1.5 litres) dashi, chicken or vegetable stock
- 400 g (14 oz) skinless, boneless chicken breast fillets, thinly sliced
- 300 g (10 oz) firm tofu, cut into cubes
- ¼ cup (60 ml) fresh lemon juice
- ¼ cup (60 ml) salt–reduced shoyu (Japanese soy sauce)
- 2 spring onions (scallions), finely sliced
Preparation
- Soak the noodles according to the packet instructions.
- Drain well and arrange on a platter with the Chinese cabbage, carrot, mushrooms, spring onions and bok choy.
- To make the ponzu dipping sauce, combine all of the ingredients in a bowl with ¼ cup (60 ml) water.
- Set aside.
- Put the stock into a wok or large saucepan and bring to the boil.
- Reduce the heat to low, add the chicken and simmer for 2–3 minutes, or until nearly cooked through.
- Add the tofu and cook for 2–3 minutes, or until golden.
- Add a selection of the vegetables with some noodles and cook 1–2 minutes, or until tender.
- Remove all the ingredients from the wok a few at a time, then dip into the ponzu dipping sauce.
- Once all of the ingredients are eaten, drink any remaining stock as a soup or with any remaining noodles or even rice.